Chicken with currant dumplings

Recipe from: 10/15/1998 12:00:00 AM
Ingredients 16
Servings 6
Time

Ingredients

  • 2
    kg
    chicken, cut into portions
  • 15
    ml
    oil
  • salt and freshly ground black pepper
  • 1
    onion, chopped
  • 3
    stalks celery, chopped
  • 4
    medium carrots, sliced into rings and halved
  • 500
    ml
    chicken stock
  • 65
    ml
    cornflour
  • 125
    ml
    chicken stock
  • DUMPLINGS
  • 250
    ml
    self-;raising flour
  • pinch salt
  • 65
    ml
    butter
  • 1
    egg, whisked
  • 65
    ml
    water
  • 125
    ml
    currants
 

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.
 

Read more on: poultry
 

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