(FID) / Low Amines / Med Sals / MSG Free

Chicken Stew with Herbed Dumpling (S)

Contains gluten and dairy, moderate salicylates

Serves 4

Skinless, boneless chicken thighs stay moist and tender under a blanket of fluffy herb-flecked dumplings.


  • 500 grams (skinless, boneless chicken thighs, cut into 1½-inch chunks
  • 2 tablespoons plus 1 cup flour
  • 1 tablespoon suitable  oil
  • 1 leek sliced  chopped
  • 2 CARROTS*, diced
  • 2 cloves garlic, minced
  • 1½ cups water
  • ½ teaspoon salt
  • 1½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • 2 Tablespoons chopped Chives and Parsely
  • ⅓ cup buttermilk or plain yoghurt,


1. Coat the chicken in 2 tablespoons of the flour, shaking off the excess.

2. In a large pan, heat the oil over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer the thighs to a plate.

3. Add the leek , carrots, and garlic to the pan and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Stir in the water,¼ teaspoon of the salt. Return the chicken to the pan and bring to a boil.

4. Meanwhile, in a medium bowl, combine the remaining 1 cup flour, the baking powder, baking soda, and remaining ¼ teaspoon salt. Add the scallions, chives, and buttermilk, and stir to combine.

5. Drop the dough by tablespoonfuls onto the boiling chicken mixture to make 8 dumplings. Cover, reduce to a simmer, and cook until the chicken and dumplings are cooked through, about 10 minutes.

Makes 4 servings.


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