Chicken and Dumplings RecipeOrigin: Irish Period: Traditional |
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Champ is a dish of spring onions combined with mashed potatoes that's native to Northern Ireland. Ingredients:
750ml thick cream of chicken soup (or use tins) 
Chicken and Dumplings Preparation:Method:Combine the soup, water, chicken, celery and onion in a large pot. Season with the salt, black pepper and herbs then bring to a boil, reduce to a simmer, cover and cook for about 90 minutes. Add the potatoes and carrots, return to a simmer then cover and cook for a further 30 minutes. Remove the chicken from the pot at this time, shred the meat then return to the pot along with the peas. Cook for 5 minutes more then add the dumplings: For the dumplings: Sift the flour into a bowl and add the suet and parsley. Season liberally then add just enough milk to make a soft dough (about 3 tbsp is usually enough, you don't want it to be sticky). Lightly flour your hands and roll the dough into eight small balls which you should drop directly into the stew. Allow to cook, covered, for 10 minutes then remove the lid and cook for a further 10 minutes before serving. |
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