Sauteed Chicken with Herb dumplings
I whole Byrnes Free Range Chicken 1.5 kgs
Irish Rapeseed oil or lard
2 ozs butter
1 onion finely diced.
2 large carrots finely diced.
1 stick celery finely diced.
2tbs plain flour
1 Ltr Chicken Stock (Ideally made with chicken necks)
Salt and pepper to season
FOR THE DUMPLINGS
1tsp baking powder.
½tsp sea salt
1tbs chopped chives.
1tbs chopped tarragon.
1tbs chopped parsley.
Cut the chicken into eight pieces as follows:
- Remove the legs and thighs. Cut each leg and thigh into 2 pieces.
- Remove the wishbone.
- Remove each breast and wing.
- Cut each breast and wing into 2 pieces.
In a thick bottomed pan heat the oil and melt the butter together. Put each chicken piece in the pan and colour on all sides. Remove when coloured and set aside.
Fry off the onion, carrot and celery in the remaining oil, add a little more oil and butter if necessary. Once lightly coloured add the flour and stir well.
Add the chicken stock, stir well to remove any lumps and season to taste.
Return the chicken to the sauce, cover, bring to the simmer then put into the oven at 170degC for 35 minutes.
In a bowl add all the dry ingredients to make the dumplings. Mix well to ensure all the ingredients are evenly combined. Finally add the buttermilk and mix to a soft dough.
Divide the dough evenly into eight balls, remove the pot from the oven, carefully drop the dumplings onto the top of the sauce, cover and return to the oven for 20 minutes
When ready, serve in large bowls with creamy mashed potatoes.