Creamy Chicken & Dumplings Creamy Chicken Stew and Herby Dumplings

look at that chicken stew and dumplins one pan chicken stew and dumplings so simple hi everyone welcome to back at chef and Rick today we're making stew and dumplings but we're making a chicken stew and dumplings and it's quite straightforward we're going to use a torus Su it to make real English dumplings to go with our chicken stew now we got chicken breast in here and I got a little bit of Stew the traditional type stew veg you know I've got leaks and celery onions and carrots now you could have sweed or anything like that and I've got some potato cuz you always need some potato for stew my mixing bowl I've got my atur SE it and my self- raising flour so what we need to do we need to crack on but what I will emphasize you need a pan with a lid you have to have a pan with a lid because the dumplings have to steam inside there and puff up okay so it's straightforward what we're going to do is going to prep this veg and we're just going to cube it all up and slice it thinly cuz we're making a stew and we'll chook it in there in that pan so to make this very easy then before we put it on the ring we're going to cheat a little bit here because we want to sauté off with a little bit of butter so we're going to go in that pan with some butter and Chu the veggie in so we get a nice knob of butter in there to go with our veg it should be nice enough to set off okay you can make a big song dance about it and you can put the pan on to heat through with the um butter I'm not really bothered okay we're making a stew it's going to be B to death in there afterwards so I'm going to crush a little bit of garlic garlic is optional for this you don't have to put it in there we go and that's in our pan just move that chicken so you can see what's going on onions onions cubed nice and small in our pan we're not really bothered on this one it's going to be boiled to death so we don't need to make a big song and dance about it I've got a couple of leaks here look now I want a little bit of that leak texture in there so we're going to cut these into about 2 cm pieces nice and straightforward L some of that green in as well here our pan delery wants to be a bit thinner because it's a bit stringy so we need to come thinner on that one so nice and steady about half CM pieces and that is going in our pan so nothing switched Done Yet carrot carrot SE we want some chunks of carrot in there now this really is no f cooking you know you can make as much fuss as you want about cooking but this is a stew in there I have some potatoes now I'm not going to put the potatoes in just yet I'm going to put the potatoes in in about 5 minutes after boiling depending on what potatoes you use some boil away now I am cubing them small already and we're going to put this to one side but like I say the potatoes depends on the variety of potato to how much they will boil away and some boil away to Mush well that doesn't matter in a stew unless you actually want to eat potatoes if you want the potatoes in there you don't want to be boiling them away I have another carrot there but I think I've got enough veggie in there look so that's our veggies that's quite simple that so what we need to be doing is getting a pan on there get your flame on and let's start cooking [Applause] that now you get all this weird and wonderful thing about loads of butter in everybody has to cook everything off in the butter to start off with before adding the fluid my way is an easy way I don't make this complicated in any way at [Music] all so we' gone in there with that I want some black pepper want some th a nice bit of time in there about a teaspoon and a little bit of salt in this one not much because the chicken stock we're using actually has salt in but all that's going to do is help draw out that little bit of that moisture in there into our pan bring that flavor in for this no more than five minutes tops we don't want to cook this we just want to put a little bit of that butter flavor on there and start it down start it coming down a little bit release that flavor into the pan with a butter and the 5 minutes is actually tops because it going boil but this is actually going to put that little bit of flavor in our in our pan look at the color in there it's fantastic chicken SN this is two chicken stock cubes and about a liter of water that's all that is chicken breast whole chicken breast in there just wash off the old hands okay that's in there we are going to bring that up to the boil and we're going to simmer boil that for about 20 minutes so let's get our lid on there that's it this is how easy this is and then what we're going to do we're going to take the chicken breast out in about 20 minutes it might not be perfectly cooked that's not a worry cuz he going to back in again take it out we're going to cut it up Chuck it back in in his chunks and carry on okay that's coming up to our nice little simmer boil in there look we'll put that to one side that's the beauty about these portable cookies you can just move it let's turn that handle around right we're going to let that do its thing once we make up our dumplings how easy is that get this made up and as soon as that's done 20 minutes they're going in there right su su I'm using the good oldfashioned atur su atur su is what we all know in the UK it's been around forever just turn that down it's going to boil over it's been around forever um and basically what it is it's a fat around the kidneys or whatever inside the the beef okay now this is beef Su I've got our Su in there I've got our self raising flour it has to be self-raising because it has to puff up and we want to go just a little bit of salt okay I'm going in there with some pepper and I'm going in there with some dried parsley now you can use fresh parsley anything like that fresh herbs and I'm going in with a little bit of thy and now we're just going to mix it all together so we want nice breadcrumbs like you're making any pastry just bring it in nice and steady now like I say you can use as many fresh herbs or what herbs you want that's up to you you want a nice Herby dumpling get anything in there this is going to bring enough Flavor now I like using dry dried herbs dried herbs are more intense they've been dried out so you don't need big masses of green leaves chopped up in your dumplings but if you want that use fresh okay so there's our mix in there look now you can use cold water if you want this is just warm water on the side we want to add a little bit of water in there now you're in control of the water and you have to watch it yourself we have to bring that in enough in there to make dumplings now I can't say exactly how much water you're going to want we need to bring it in nice and gently look with your fingers we're not squashing this up we just want to bring it in lightly so we want a little bit more so it's probably only about two tablespoons tops gone in there up to now now the thing is with dumplings you have to bring it together nice and gently if you you work it too much it's going to be solid the dumplings will be solid when you cook them and we want those light fluffy dumplings so this mix has to be like a loose mix it just wants to just come together so there we have it look that is a nice crumbly dough not much water at all and that's where people make a huge mistake we making dumplings they put loads of water in and get this study study dough it should be crumbly and light again the next step of this is you have to roll your Dum planes okay now we're just going to roll them in a hand we're not rolling them out everywhere and it depends how big you want the dumplings now they are going to swell up because they are self-raising flour so we only want to take a little bit and we just want to bring it in gently we don't want to squash it that's it so as you can see I'm not really squashing anything I'm just put finger and thumb so I've got 10 dumplings there okay and that'll be enough in that pan you could do that into 20 if you wanted you just make them smaller but I want those big dumplings okay we've had about 10 minutes there let's have that lid off boiling away beautifully now we are going to turn our chicken okay but what we're going to do we're going to introduce our potatoes and then put the chicken on top of the potato so then we're getting the potatoes in there with the chicken and by turning the chicken over we're going to cook through from the other side it's as easy as that this is a fantastic easy way to cook there you go our chicken back on there now don't worry about it being above the level of the fluid we're not worried about that simply because it's going to come out be cut up and put back in lid back on 10 minutes okay so they've had a few minutes upside down in there what we're going to do is take our chicken out of there now this chicken is not going to be 100% perfectly cooked we know that but it's going back in this pan so take your chicken out and what we need to do is cut this into bite-sized pieces and back in our pan so that's our chick in there get it in there cuz we're going to go in with the dumplings now the dumplings only have to be half submerged because they're going to puff up and we're going to turn them over so in we go with our dumplings now don't forget these are going to steam in there try and give yourself some space if you can because these things will puff up I mean they're not going to go ridiculous they're not all going to fill the pan back on with the lid dumplings take about 20 minutes to cook so let's see these come up and I think they're a bit close to the top of the pan but we'll see what happens okay 20 minutes they're going to take to cook but in 10 minutes we're going to turn them over so they cook all the way through from the top what we need to be doing now we need to be thickening this so up and turning these dumplings just look at those superb right in here I have some cornflour and we're going to take a little bit of that juice out of there put it in with our cornflour and give it a little mix up now try and get your lumps out if you can but it doesn't matter because it's going to sit in that Ste juice in there and it will thicken and it will dissolve right we're going to take a little bit more juice from there without trying to demolish our dumplings and then I'm going in there and this is why I've done it in here I'm going to add about a cup of cream get that in there and then we're going to add that in there right what we have to do is turn these dumplings so let's turn these little dumplings over in here oh try not to break them up they're very delicate and then we're going to cook the other side lid back on finish off 10 minutes job done okay there we go let's have the flame off look in there that is superb that's how to make chicken stew dumplings all we got to do now is Ser it up look at that chicken stew and dumpling one pan chicken stew and dumplings so simple let's give it a taste test oh come on PO potatoes oh chicken big chunks of fantastically cooked chicken and I mean fantastic it's an easy way to cook this isn't it m and we got that nice thick creamy stew oh that is delicious healthy vegie in there everything's been cooked in there so all the veg and everything is in all in one pot M and then we got those light light fluffy light dumplings is perfectly cooked oh Herby light dumplings chicken stew what Mar could you want now if you like what we're doing don't forget to smash that like And subscribe share with your friends all that kind of stuff catch you in the next video that is incredible

Channel: Backyard Chef

Views: 10,343

Keywords: #backyardchef, chef rik, bkyd, rik cooks, how to cook, Rezepte, Creamy Chicken Stew and Herby Dumplings, chicken stew, dumplings, atora dumplings, Chicken and Dumplings, Easy Chicken Recipe, Homemade Dumplings, Comfort Food Recipes, Family Dinner Ideas, Quick and Easy Meals, Cooking at Home, Hearty Meals, Winter Recipes, Foodie Favorites, Kitchen Tips, Recipe Tutorial

Id: Vcuf7cMqiZk

Length: 20min 33sec (1233 seconds)

Published: Sat Nov 25 2023