Irish Chicken and Dumplings

Irish Chicken and Dumplings

Ingredients (Serves 6):

For the Stew:

• 1 tablespoon olive oil

• 1.5 lbs (700g) boneless, skinless chicken thighs or breasts, cut into bite-sized pieces

• 1 large onion, chopped

• 3 garlic cloves, minced

• 3 medium carrots, peeled and sliced into rounds

• 3 celery stalks, chopped

• 1 leek, cleaned and sliced (white and light green parts only)

• 4 cups chicken broth

• 1 cup Guinness beer (or substitute with additional broth)

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• 2 bay leaves

• 1 cup frozen peas (optional)

• Salt and black pepper, to taste

• 2 tablespoons cornstarch mixed with 2 tablespoons water (for thickening, optional)

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For the Dumplings:

• 1.5 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 1/4 cup fresh parsley, finely chopped

• 3/4 cup milk

• 2 tablespoons unsalted butter, melted

Instructions:

1. Cook the Chicken and Vegetables:

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   • Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.

   • Season the chicken pieces with salt and black pepper, then add them to the pot. Cook for 5-6 minutes until browned on all sides. Remove the chicken and set aside.

   • In the same pot, add the onion, garlic, carrots, celery, and leek. Sauté for 5-7 minutes until softened.

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3. Simmer the Stew:

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   • Return the chicken to the pot. Add the chicken broth, Guinness beer, thyme, rosemary, and bay leaves. Stir to combine.

   • Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

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5. Prepare the Dumplings:

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   • In a mixing bowl, whisk together the flour, baking powder, salt, and chopped parsley.

   • Add the milk and melted butter, stirring until just combined. Do not overmix; the dough should be slightly sticky.

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7. Add the Dumplings:

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   • Drop spoonfuls of the dumpling dough (about 1-2 tablespoons each) onto the surface of the simmering stew. Space them evenly.

   • Cover the pot and let the dumplings cook for 15-20 minutes, or until they are fluffy and cooked through.

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9. Finish the Stew:

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   • If using peas, stir them into the stew during the last 5 minutes of cooking.

   • If you prefer a thicker stew, mix the cornstarch with water and stir it into the stew. Simmer for 2-3 minutes until thickened.

   • Remove the bay leaves and discard.

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11. Serve:

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• Ladle the stew into bowls, making sure each serving gets a few dumplings.

• Garnish with additional chopped parsley, if desired.

Tips:

• For extra flavor, you can add a splash of heavy cream or a dollop of sour cream to the stew before serving.
• If you don’t have Guinness beer, you can substitute it with additional chicken broth or a dark ale.
• This dish is even better the next day, so feel free to make it ahead of time