Ingredients
• 1⁄4 cup plain flour
• Sea-salt flakes and freshly ground black pepper, to season
• 6 chicken Marylands
• 3 Tbsp extra virgin olive oil
• 6 eschalots
• 2 cloves garlic, minced
• 6 rashes rindless bacon, cut into 2cm strips
• 500ml dry white wine
• 250ml chicken stock
• 150g cup mushrooms
• 2 fresh bay leaves
• 3 sprigs thyme
Ingredients for the dumplings:
• 11⁄2 cups self-raising flour
• 1⁄8 tsp sea-salt flakes
• 1 Tbsp finely chopped thyme leaves
• 30g parmesan, grated
• 50g butter, chilled, chopped
• 1 free-range egg, lightly beaten
• 125ml milk
Method
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Preheat oven to 180°C. Put flour in a large bowl and season. Add chicken pieces and toss well to coat.
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Heat 1 Tbsp of the oil in a large ovenproof saucepan over a medium heat. Add eschalots, garlic and bacon. Cook, stirring occasionally, for 5 minutes or until eschalots, garlic and bacon are golden. Set aside on a plate.
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In same pan, heat 1 Tbsp of the remaining oil. Add 1⁄2 of the chicken pieces and brown, turning occasionally for about 5 minutes or until well browned. Transfer to a plate and repeat with remaining oil and chicken.
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Return browned chicken and bacon mixture to pan. Add wine, stock, mushrooms, bay leaves and thyme
and bring to the boil. Cover with lid, transfer to oven and cook for 1 hour.![Step @stepIndex]()
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Meanwhile, to make dumplings, combine flour, salt, thyme and parmesan in a bowl. Add butter and rub in until mixture resembles breadcrumbs. Make a well in the centre and add egg and milk, stirring until just combined and a soft dough forms. Make 10 balls of dough and put on top of chicken, about 2cm apart, and cook for a further 25 minutes or until golden and cooked through. Serve.
Oh! And if you needed some wine to make this gastronomic feast a possibility, we've got some greta options over on BHG Shop for a steal.
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Andre Martin
