Nan’s Chicken Stew and Dumplings

Nan's Chicken Stew and Dumplings 1

Nan’s Chicken Stew and Dumplings with Broccoli

Low Gluten – Egg Free – Dairy Free – Nut Free – Vegan

Nan’s Chicken Stew and Dumplings but before we begin if you are new to my blog and love recipes and blog posts then I upload three times a week on a Monday, Wednesday and Friday at 7 am (GMT). So don’t forget to like this blog and follow me on here for loads of FREE recipes and more.

My Nan, god rest her soul, was not a great cook. She could cook, but she did not find much pleasure in being in the kitchen. In her retirement, Nan much preferred being in the garden. She enjoyed being outside weeding her front garden and planting flowers. Although, I always remember her not liking food being wasted. As a child she spent a few years in the orphanage. I think, due to that experience and living through the war she hated food wasted.

On Sunday, my grandparents would be invited to lunch at our house. We would normally have chicken as this was a favourite of my Nan and Grandad’s. Even though my Dad hated cooking chicken he like to please people so he would normally always cook a roast with all the trimmings.

The leftovers, including the carcass from the chicken, would always be given to Nan to take home with her. As a child I would go and stay with Nan at the weekends and during holidays. I always remember her stewing the bones of the carcass and then she would make a stew with the stock. The best part of the stew was always the dumplings.

Nan would normally make her dumplings with suet, which I can no longer eat, so for this recipe I have made them from spelt flour, which I have to be honest, worked just as well. My husband loved this meal and so did I. However, my son was not a fan and he told us at the table, as per normal, he didn’t like it. Oh well, my husband and I did, and we think this meal is worth a try.

Serves 4

Nan's Chicken Stew and Dumplings 5

Nan’s Chicken Stew and Dumplings with Broccoli

Equipment needed

  • Sharp knife
  • Chopping board
  • Slow cooker/large pan
  • Frying pan
  • Teaspoon
  • Wooden Spoon
  • Fish slice
  • Large mixing bowl
  • Stirring spoon

Ingredients for the chicken stew

  • Leeks x 1 large
  • Carrots x 2
  • Garlic x 2 cloves
  • Chicken stock x 500mls
  • Tomatoes x 1 400g tin
  • Oregano x 1 tsp
  • Salt and pepper to taste
  • Chicken x 500g (of the leftovers or fresh)
  • Oil for the frying pan
  • Broccoli¬† x 2 heads

Ingredients for the spelt flour dumplings

  • Spelt flour x 340g
  • Yogurt x 250g
  • Garlic powder x 1/2 tsp
  • Dried mixed herbs x 2 tsps
  • Baking powder x 1 tsp
  • Salt x 1/4 tsp

Method for making the dumplings

  • Weigh and measure all of the ingredients.
  • Put the flour, garlic powder, dried mixed herbs. baking powder and salt in the large mixing bowl.
  • Stir all the ingredients together with the stirring spoon until all the ingredients are well mixed in.
  • Now add the yogurt and stir until a dough ball is formed.
    • If the dough ball feels too wet, add a little extra flour and if it feels too dry, add a little extra yogurt.
  • The dough ball needs to be dry enough to cut into eight pieces.
  • Once the ball is cut and rolled into dumplings, set aside.

Method for the slow cooker

  • Start by peeling and slicing the carrots and the garlic.
  • Then slice the leek.
  • Put these ingredients into the slow cooker.
  • Add the chicken stock, tinned tomatoes, oregano, salt and pepper to taste.
  • Stir all of these ingredients together with the wooden spoon.
  • Now add in the dumplings and put the slow cooker on a low heat for 8 hours or a high heat for four hours.
  • Thirty minutes before the stew is due to finish add in the left over chicken or fry the fresh chicken in the pan.
  • Add this to the stew and stir carefully trying not to brake the dumplings.
    • If little bits fall off that’s OK.
  • Finally boil the broccoli in the large saucepan.
  • Cut off the large stalk and chop the broccoli into small florets.
  • The broccoli should take around 5 – 7 minutes to cook depending on the hob.
    • To check if the broccoli is cooked put a fork in it and if it falls off easily then it’s done.
  • Drain the broccoli through the colander and serve then enjoy.

Method for the hob

  • Start by peeling and slicing the carrots and the garlic.
  • Then slice the leek.
  • If using fresh chicken breasts, cut into pieces and set these ingredients aside.
    • If using left over chicken, leave until the end of the cooking process.
  • Now add oil to the large pan and put on a high heat.
  • Once the pan is hot, add the leek and fry for a minute or so.
  • Then add the garlic and continue to fry until the leek becomes slightly see- through/translucent and soft.
  • Add the chunks of chicken and fry until the chicken is a golden brown colour.
  • Next add the carrots and oregano to the pan and fry for a further two minutes.
  • Pour in the stock and the tinned tomatoes.
  • Bring the stew to the boil and leave to simmer.
  • Put the dumplings into the simmering stew and leave on the hob with a loose lid on for 30 – 40 minutes.
  • Finally boil the broccoli in another large saucepan.
  • Cut off the large stalk and chop the broccoli into small florets.
  • The broccoli should take around 5 – 7 minutes to cook depending on the hob.
    • To check if the broccoli is cooked put a fork in it and if it falls off easily then it’s done.
  • If using leftover chicken, add it in 5 minutes before the end of the cooking time to heat through.
  • Once added, stir carefully, trying not to break the dumplings.
    • If little bits fall off that’s OK.
  • Drain the broccoli through the colander and serve then enjoy.
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Nan’s Chicken Stew and Dumplings with Broccoli

Nan’s Chicken Stew and Dumplings was a huge hit with my husband but my son was not impressed. It was great for me to eat it however as it reminded me of Nan. It’s not her recipe but I’m sure she would have enjoyed it too. Anyone who could cook her meals and give her time off from the kitchen was loved. My Nan revelled in my Dad’s cooking. As ever all of the ingredients in this dish are freezable so make extra and freeze for another occasion too. However you decide to eat this dish, as always, enjoy.

What foods/dinners do you remember from your childhood and have you tried to replicate them or do you still make them? Let me know in the comments below and please don’t forget to like and follow. Thank you and see you all soon.