Fragrant Summer Chicken with Herby Dumplings

 

There is a temptation in the summer, as the weather gets warmer to avoid those hearty, ribs-sticking warming dishes that have kept us going during the long winter months. And quite rightly so!!! With a wealth of fresh seasonal produce for us to chose from, we should make the most of keeping it light, fresh and fragrant while we can….however it doesn’t mean we can’t revisit some our winter favourites and adapt them to suit our summer palate!

This recipe uses dandelion leaves, tasty and free. Although in the summer we have lost the young fresh leaves of spring, the dandelion is a master at regeneration, so hunt around a couple of days or so after the grass has been cut and you will be rewarded with some tender young leaves to gather! bb mandyxxx

 

Ingredients

 

8x Chicken Thighs (dusted lightly with flour)

Large Knob of Butter

Approx. 1 tbsp of oil

4x Spring Onions

1x Stick of Celery

2x Large Courgettes

Small Bag Frozen Peas

Large Handful of Washed Dandelion Leaves

1 ½ Pints of Chicken Stock (stock cube is fine)

Large Handful of Chopped Parsley

Squeeze of Lemon Juice

Salt and Pepper to Taste

 

For The Herby Dumplings

 

8oz Plain Flour

½ tsp Baking Powder

2oz Beef or Vegetable Suet

Zest of a Lemon

Approx. 1 tbsp each of Chopped Parsley, Dandelion Leaves and Chives (or spring onions)

2 x Eggs

Salt and Pepper

Dandelion Petals to Decorate

 

Method

 

Make your dumplings by combining all your dry ingredients, herbs (remember to charge them) and seasonings, then add the 2 eggs and mix to a soft dough. With floured hands form small round balls and set to one side.

Place a large frying pan onto of the stove and over a medium heat melt the butter and oil together (the oil will stop the butter from burning).

Lightly dust the chicken thighs with flour, add to the pan and brown on all sides.

Remove chicken when browned from the pan and place to one side.

To the residue in the pan add the chopped spring onions and celery and cook till tender but not coloured.

Add in the chopped courgettes and return the chicken back to the pan.

Gently pour over the stock, drop the dumplings into the pan, cover and cook on a medium heat, until the chicken is cooked through and the dumplings are light and fluffy. Timing will depend on how big the thighs are, approx. 15-20 mins.

When the chicken and dumplings are cooked remove and place in a serving dish to keep warm, add the peas to the pan and cook for 1-2 minutes more. Season with salt, pepper and squeeze of lemon juice.

Finally add the chopped parsley, and poke the dandelion leaves into the stock to wilt in the heat.

Pour over the chicken and dumplings.

Serve with a crisp green salad,and some warm crusty bread.

 

TOP TIP:

Dandelion is fantastic to use for wishes, so after your summer supper, why not seek out a dandelion seed head and do what we all did as children, blow the seeds! Someone lucky will see one floating past and catch it and make a wish, magical !