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Stewed Chicken with Dumplings – No Yolks: A Comforting Classic

When it comes to traditional British comfort food, few dishes can rival the heartiness and warmth of stewed chicken with dumplings. This dish is perfect for chilly evenings, bringing families together around a pot of succulent chicken and fluffy dumplings. Using No Yolks noodles provides a unique twist to the recipe, offering a lighter, yet equally satisfying alternative to the classic dumpling.

The Appeal of Stewed Chicken

Stewed chicken is not just a meal; it is an experience steeped in nostalgia for many. Tender pieces of chicken are cooked slowly in a rich and flavourful broth, allowing the meat to absorb the savoury undertones of herbs and vegetables. This method of cooking not only enhances the taste but also ensures the chicken remains juicy and succulent.

The Star Ingredients

To create an exquisite stewed chicken with dumplings, you’ll need the following ingredients:

For the Stew:

• 1.5 kg chicken pieces (preferably a mix of thighs and drumsticks)
• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, sliced
• 2 stalks of celery, chopped
• 2 cloves of garlic, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 500 ml chicken stock
• 200 ml white wine (optional)
• 100 g peas (fresh or frozen)

For the Dumplings:

• 250 g No Yolks egg noodles
• 2 teaspoons baking powder
• 1 teaspoon dried parsley
• 1 teaspoon dried thyme
• 60 g butter, softened
• 150 ml milk
• Salt and pepper to taste

Method

Step 1: Prepare the Stew

1. Brown the Chicken: In a large pot or Dutch oven, heat the olive oil over medium heat. Season the chicken pieces with salt and pepper, then add them to the pot, browning on all sides. This step adds depth to the flavour of the stew.
2. Sauté the Vegetables: Once the chicken is browned, remove it from the pot and set it aside. In the same pot, add the diced onion, carrots, and celery. Sauté for about 5–7 minutes until the vegetables are softened. Add the minced garlic, thyme, rosemary, and bay leaf, cooking for another minute until fragrant.
3. Create the Base: Return the chicken to the pot, covering it with the chicken stock and white wine (if using). Bring the mixture to a gentle simmer, then cover and cook for approximately 30 minutes. This allows the flavours to meld beautifully while the chicken becomes tender.

Step 2: Make the Dumplings

1. Prepare the Dough: In a bowl, combine the No Yolks noodles, baking powder, parsley, thyme, and a pinch of salt and pepper. In another bowl, mix the softened butter and milk until smooth. Gradually add this mixture to the dry ingredients, stirring until a soft dough forms.
2. Form the Dumplings: Using your hands, shape the dough into small balls, roughly the size of a golf ball.

Step 3: Cooking the Dumplings

1. Add the Dumplings: After the chicken has simmered for 30 minutes, carefully drop the dumplings into the stew and return the lid to the pot. Cook for an additional 20 minutes, allowing the dumplings to steam and expand until they are fluffy and cooked through. Add the peas during the last five minutes of cooking.

Serving

Once the stew and dumplings are cooked to perfection, serve the dish hot in generous bowls. A sprinkle of fresh parsley on top adds a pop of colour and flavour. Pair with crusty bread or a side of seasonal vegetables for a truly satisfying meal.

Conclusion

Stewed chicken with dumplings made with No Yolks is not just a modern take on a classic; it’s a celebration of comfort food that is both heartwarming and wholesome. Whether enjoyed during a family gathering or a quiet night in, this dish promises to deliver warmth and satisfaction during the colder months. So, grab your ingredients, and experience the joy of creating this timeless delight in your own kitchen!

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