Recipe from Riverford Organic Farmers Devon UK
Whenever I see dill on the list I think of Chicken and Dill Dumplings, which I have already made this dill season. It is one of my favorite dishes. But seeing celeriac on the list I wondered if anyone has ever made dumplings using celeriac? So I rolled the magical google ball and low and behold a recipe for Chicken with Celeriac Dumplings. They used thyme as their herb, which I always sub with our Thyme salt, and of course I am adding fresh dill! The recipe does call for Suet, which we don’t really use. You can sub butter, although they do say veg shortening is closer, but I never use that either, so butter it is for me! Also, I typically make dumplings which are simmered as opposed to baked, so I am curious to try this out.
1 TB Oil
4 Chicken thighs, skin on and bone in
1 large Leek, halved lengthways then finely sliced
2 oz dry White Wine
1 cup Chicken or Veg Stock
1 large Carrot, peeled and diced
1- 2 tsp Thyme Salt or leaves from a sprig of fresh thyme
Freshly ground Black Pepper
For the Dumplings:
5 - 6 oz Celeriac, peeled and diced
3 1/2 oz Suet*
4 TB All-Purpose Flour
1/2 tsp Baking Powder
2 TB Fresh, Dill, finely chopped
About 2 TB Water
Salt & Pepper
Preheat oven to 375 F. Heat the oil in a large heavy based flame and ovenproof casserole. Fry the chicken, skin side down, for a few minutes to color. Turn it over and add the leek, wine, stock, carrot and thyme salt. Season with salt and pepper. Bring to the boil then turn off the heat. For the dumplings boil the celeriac until just tender, about 6 to 8 minutes. Drain and mash. Mix in a large bowl with suet, flour, baking powder, dill, salt and pepper. Add just enough water to form a sticky dough. Divide the mixture into 8 pieces and roll each piece into a ball. Put on top of the chicken. Bake, uncovered, for 30 to 40 minutes, until the dumpling are cooked through and golden.