Name: Chicken with currant dumplings
Yield: 6 servings
Cuisine: Baking
Ingredients: 2.00 kg chicken cut into portions; 15.00 ml oil; sea salt and freshly ground black pepper; 1.00 onion chopped; 3.00 celery stalks chopped; 4.00 carrot sliced into rings and halved; 500.00 ml stock chicken; 65.00 ml cornflour; 125.00 ml stock chicken; 250.00 ml flour self-raising; salt pinch; 65.00 ml butter; 1.00 eggs whisked; 65.00 ml water; 125.00 ml currants

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Ingredients (15)

2.00 kg	chicken — cut into portions
15.00 ml	oil
	sea salt and freshly ground black pepper
1.00	onion — chopped
3.00	celery stalks — chopped
4.00	carrot — sliced into rings and halved
500.00 ml	stock — chicken
65.00 ml	cornflour
125.00 ml	stock — chicken

DUMPLINGS

250.00 ml	flour — self-raising
	salt — pinch
65.00 ml	butter
1.00	eggs — whisked
65.00 ml	water
125.00 ml	currants

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Method:

Remove the excess skin and fat from the chicken pieces and season. Heat a large saucepan and lightly oil the base. Brown the chicken pieces, skin side down, remove from the saucepan and set aside.
Wipe the saucepan and heat the oil. Sauté; the onion, celery and carrots over medium heat until lightly browned. Place the chicken pieces on top and pour over the stock. Cover and simmer slowly for 30 minutes.
Mix the cornflour to a smooth paste with the 125 ml (1/2 c) stock and add to the chicken.
Meanwhile make the dumplings. Sift the self-raising flour and salt and rub in the butter until the mixture resembles coarse mealie meal. Beat the egg and water together and add to the flour with the currants. Mix well.
Spoon the mixture on top of the chicken after 30 minutes cooking time, cover and simmer for another 20 minutes until the dumplings are done.