Tired of Stew and Goulash? Try the Fluffy British Classic That Redefines Comfort Food

We all know how hard it can be to come up with something new and delicious for dinner, without having much to do in the kitchen at the same time. Luckily, the social media is ready to offer hundreds of options, including this recipe for chicken and dumplings accompanied by delicious hearty sauce.

Originally coming from England, this dish can even become your family’s good dinner tradition.

Here’s what you need: 1 tablespoon of sunflower oil, 4 chicken pieces, 100 g of bacon, 4 stalks of celery, 2 leeks, 225 g of carrots, 2 tablespoons of flour, 600 ml of chicken broth, 1 bay leaf, 80 g of pancake flour, 40 g of fat (beef or vegetable), 1 bunch of chives.

First, fry the chicken pieces until golden brown to “seal in” the juices, then set them aside. In the same pan, cook the bacon with finely chopped celery, leeks, and carrots; they should become tender and fragrant. Add the flour, heat it through a bit, and gradually pour in the broth to create a thick, lump-free sauce.

Put the chicken back in, add a bay leaf, cover, and bake in the oven at 170°C for about 1–1.5 hours; the meat becomes very tender.

Meanwhile, make the dumplings: mix the flour, fat, and chives, then add a little water to form a soft dough. Shape into small balls and place them directly on top of the stewed meat 20–25 minutes before it’s done. Under the lid, they’ll increase in size, become fluffy, and soak up the sauce.

Tip: to make the chicken juicy, make sure to fry it until it is golden brown before stewing — this “seals” the juices inside. For a thick, lump-free sauce, always heat the flour with the vegetables first, and only then gradually pour in the broth.