Chicken with red wine and herb dumplings – Food & Home Magazine

Ingredients

• 30ml (2 tbsp) olive oil
• 8 chicken pieces (thighs and legs), skins on
• 125g streaky bacon, chopped
• 10 – 12 small pickling onions, peeled
• 1 onion, peeled and finely chopped
• 1 large carrot, sliced
• 2 garlic cloves, peeled and crushed
• 1 celery stick, finely chopped
• 30ml (2 tbsp) cake flour
• 375ml (1½ cups) dry red wine
• 250ml (1 cup) chicken stock
• 2 bay leaves
• 5ml (1 tsp) dried thyme leaves
• 10ml (2 tsp) oregano
• few sprigs fresh thyme + extra,to garnish
• 250g button mushrooms, larger ones halved
• salt and freshly ground black pepper, to taste
• <h3>HERB DUMPLINGS</h3>
• 330g cake flour
• 10ml (2 tsp) baking powder
• 5ml (1 tsp) salt
• 15ml (1 tbsp) fresh herbs (parsley, thyme, chives, etc.), finely chopped
• 180ml (¾ cup) milk
• 45g butter, melted