Name: Colin Fassnidge uses the cheapest cuts of chicken to create a winter wonder
Prep time: 25 min
Cook time: 140 min
Total time: 165 min
Yield: 4-6
Ingredients: 2kg chicken wings; 1 brown onion, chopped; 2 stalks celery, chopped; 1 bulb garlic, halved horizontally; 2 bay leaves; 1/2 bunch thyme; Cold water to cover; Sea-salt flakes and freshly ground black pepper, to season; Chicken dumplings; 1 Tbsp olive oil, plus extra for drizzling; 1 brown onion, chopped; 6 cloves garlic, sliced; 200g day-old sourdough, torn into small pieces; 1/2 bunch rosemary, finely chopped; 1/2 bunch thyme, finely chopped; 1 Tbsp ground cumin; 1 Tbsp ground coriander; 1 Tbsp smoked paprika; 300g chicken mince; 2 free-range eggs; 2 – 3 cups diced vegetables (choose from parsnip, potato, pumpkin, sweet potato, carrots, Brussels sprouts, broad beans, silverbeet, spinach and spring peas); 2 cups cooked pearl barley

This chicken dumpling soup from Colin is not ordinary in any way – it’s got pearl barley and a heap of spices and herbs.

But, it’s the meat and vegies that makes this dinner so enticing. Using chicken wings and mince, and whatever leftover vegies you’ve got in your fridge, this meal is inexpensive, easy to make and above all, absolutely delish!

Ingredients

2kg chicken wings

1 brown onion, chopped

2 stalks celery, chopped

1 bulb garlic, halved horizontally

2 bay leaves

1/2 bunch thyme

Cold water to cover

Sea-salt flakes and freshly ground black pepper, to season

Chicken dumplings

1 Tbsp olive oil, plus extra for drizzling

1 brown onion, chopped

6 cloves garlic, sliced

200g day-old sourdough, torn into small pieces

1/2 bunch rosemary, finely chopped

1/2 bunch thyme, finely chopped

1 Tbsp ground cumin

1 Tbsp ground coriander

1 Tbsp smoked paprika

300g chicken mince

2 free-range eggs

2 – 3 cups diced vegetables (choose from parsnip, potato, pumpkin, sweet potato, carrots, Brussels sprouts, broad beans, silverbeet, spinach and spring peas)

2 cups cooked pearl barley

Method

Step 1

To make the stock, place wings, onion, celery, garlic, bay leaves, thyme and enough cold water to cover in a stockpot. Bring to boil on high. Reduce heat to low and simmer for 1 1/2–2 hours. Strain into a clean stockpot. Season.

Step 2

To make dumplings, heat the oil in a frying pan over medium to low heat. Add onion and garlic. Cook, stirring, for 3–5 minutes or until tender but not coloured. Transfer to a large bowl.

Step 3

Add bread, herbs and spices to a blender and process to make breadcrumbs. Add to the onion mixture along with the mince and eggs. Season. Use your hands to mix well.

Step 4

Roll into golf-ball size balls and transfer to a tray lined with baking paper. Refrigerate 1 hour or until firm.

Step 5

Return stock to a gentle simmer. Add root vegetables. Cook for 3–5 minutes. Add dumplings, brussels sprouts, broad beans and silverbeet. Cook for 5–8 minutes, adding peas or spinach in the final 2 minutes. The dumplings will float when cooked.

Step 6

Divide dumplings among serving bowls. Add in pearl barley. Spoon over soup. Drizzle with olive oil.

pearl barley stew with chicken dumplings peas and carrots floating in it — *(Photography: Will Horner, Styling: Michele Cranston)*

Colin Fassnidge Chef

Colin brings his signature cheeky Irish flair to Better Homes and Gardens, joining the top-rating lifestyle program during its 30th anniversary year and becoming the latest ingredient in Australia’s favourite Friday night tradition.

Ingredients

Method

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