Chicken and Drop Dumplings

Instructions

1. 1

   Finely dice the carrot, celery and onion. Cut the raw chicken into 2 cm pieces.

2. 2

   Melt 28 g butter in a wide, heavy 5-litre pot, approximately 26 cm across, over medium heat. Add the carrot, celery and onion and cook for 7–8 minutes, stirring occasionally, until beginning to soften. Meanwhile, melt the remaining 28 g butter in a small saucepan over low heat, then remove it from the heat.

3. 3

   Stir 30 g flour into the vegetables and cook for 1 minute. Gradually stir in the chicken stock, followed by 120 ml milk, until no flour lumps remain. Increase to medium-high heat and bring to a gentle simmer, about 5–6 minutes.

4. 4

   Stir in the chicken, 0.75 tsp salt and the black pepper. Let the broth return to a gentle simmer for 2–3 minutes, stirring occasionally; the chicken will finish cooking beneath the dumplings.

5. 5

   While the broth returns to a simmer, combine the remaining 150 g flour with the baking powder, dried thyme and remaining 0.25 tsp salt in a bowl. Stir in the melted butter and remaining 120 ml milk just until a soft, sticky dough forms; do not beat it smooth.

6. 6

   Reduce the heat to medium-low so the broth bubbles gently. Drop the dough onto the surface in 12 roughly equal spoonfuls, leaving small gaps between them. Cover tightly and cook for 18–20 minutes, keeping the lid closed for at least the first 18 minutes.

7. 7

   Check that the chicken and broth reach at least 74°C/165°F. Split one dumpling: its centre should be fluffy with no wet dough, and ideally register about 93°C/200°F. If necessary, cover and cook for another 3–5 minutes before checking again.

8. 8

   Remove the pot from the heat and let it stand uncovered for 2 minutes. Divide the chicken stew between four bowls and give each serving three dumplings.