Spanish-style chicken and dumplings

Spanish-style chicken and dumplings

  • Preparation Time15 mins
  • Cooking Time20 mins
  • Serves4
  • DifficultyEasy
1L chicken stock
2 pinches saffron
2 tbsps extra-virgin olive oil
340g chorizo, casings removed, chopped or crumbled
450g boneless, skinless chicken thighs or breast tenders, diced
340g medium to large white mushrooms, quartered
1 medium onion, chopped
2 to 3 large cloves garlic, chopped
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
2 tbsps chopped fresh thyme leaves
2 rounded tbsps plain flour
80-120ml dry sherry
1 small box dumpling (scone) mix or mix to prepare 8 dumplings, prepared to package directions
1/4 cup finely chopped flat-leaf parsley
1 tsp paprika
1) In a small saucepan combine the stock and saffron; bring to the boil over a medium heat. Reduce the heat to low and simmer to allow the saffron to steep.

2) In a large deep casserole with a lid, or a Dutch oven, heat the olive oil over a medium-high heat. Add the chorizo and brown for 2 minutes, then add the chicken and lightly brown.

3) Stir in the mushrooms, onions and garlic and add the bay leaf, salt and pepper, to taste, and the thyme. Put on the lid and increase the heat to high for 5 minutes to soften the vegetables. Stir in the flour, add the sherry and stir a minute more, then add the saffron broth.

4) While the vegetables soften, put the dumpling mix in a bowl and stir in the parsley and paprika. Prepare the dumplings according to the package directions.

5) Drop eight small mounds of dumpling dough onto the surface of the chicken and sauce. Cover with a tight-fitting lid and cook for 5 to 6 minutes.

6) Ladle the chicken and dumplings into shallow bowls and serve hot.

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