1 kg of chicken thigh fillets
6 shortcut bacon rashers
3 large Portabello mushrooms
4 long celery sticks with celery leaves roughly chopped
1/2 red capsicum
1/2 cup of chicken stock
1/2 cup of white wine
cup of sour cream
1/4 teaspoon of minced basil
1/2 teaspoon of celery salt
1/2 teaspoon of pepper
4 small bowls, that can be used in the oven as single servings for the meal. 13 cm circumference and 9 cm deep.
1 oven tray to place bowls on for cooking
Turn over onto 180 degree in preparation.
Cut the chicken thighs into bite size pieces. Place the cup of white wine into a small saucepan and place on stove. When wine begins to simmer, remove and mix with chicken stock.
Pour the chicken stock and white wine into a large pot. Add half the quantity of pepper, celery and chicken piece to the liquid. Let the mixture simmer for 10 minutes, stirring every so often.
While mixture is simmering chop mushrooms, celery, bacon and capsicum into small pieces, then add celery leaves and chopped vegetables/bacon to the mix. Simmer for a few minutes and add half the sour cream, minced basil to the pot.
While simmering, add rest of pepper, celery salt to taste. Take off the heat and let the mixture rest. When dumplings are ready, mix the rest of the sour cream into mix, any pepper or celery salt left for taste.
Place mixture evenly into the 4 bowls, place a dumpling on top of the mix and brush with a little milk. Put bowls onto the tray and place in oven. Turn oven down to 150 degrees and keep an eye on the dumplings as they cook. If you are not careful, the top with cook before the dumpling itself. This can sometimes be tricky.
2 cups of self-raising flour
40 grams of good butter from a block
1 cup of milk
Sift flour into a large bowl. Cut piece of butter in to pieces and add to flour. Use finger to rub butter into the flour, until the mixture is finely grainy.
(My grandmother gave me the secret to a good dumpling or scone. NEVER use a wooden implement during the process. ONLY a steel butter knife should be used, touch the dough as little as possible with your hands in the later stage.
With a butter knife make a hold in the middle of the mixture, pour a little of the milk into the mixture during stages, using the steel knife to mix the dough together. When it has become a moist lump of dough, tip it out onto a bench top sprinkled with flour. DO NOT knead the dough just roll it in the flour into a log shape. Using the knife cut the log into 4 even pieces.