Recipe: Gwyneth Paltrow's Chicken & Dumplings


Mmmm, nothing sounds more warming than Dumplings! Even just saying the word gives you a warm, cosy feeling in your tummy! And this recipe for Chicken & Dumplings would make the perfect Autumn Sunday lunch.


It is one of the recipes from Gwyneth Paltrow's cookbook 'Notes From My Kitchen Table' and it is simply delicious! And as you'd expect from Ms Paltrow, it is healthy and nutritious while being jam packed with flavour.


INGREDIENTS (serves 4)

  • 1 whole chicken (about 1.6kg)
  • coarse salt for seasoning
  • ground black pepper
  • 15g unsalted butter
  • 2 tblsp olive oil
  • 1 stalk celery (roughly chopped)
  • 1 large carrot (peeled and roughly chopped)
  • 1 small leek (roughly chopped)
  • 1 slice bacon (diced)
  • 1 dried bay leaf
  • 1 tsp fresh thyme leaves
  • 1/2 cup white wine
  • 2 1/4 cups vegetable or chicken stock
  • 1 - 2 cups water
  • 1 cup plain flour
  • 1 tblsp baking powder
  • 1/2 cup cream
  • 1/2 tsp fine salt
  • fresh parsley (for garnish)


1. Preheat the oven to 200 degrees C and then wash and dry the chicken inside and out with cold water. Pat completely dry with kitchen paper.


2. Cut the chicken up into 10 pieces and throw away the backbone. Give the chicken a healthy seasoning with coarse salt and fresh black pepper before heating the butter and olive oil in a large ovenproof pan (the biggest you have, at least 30cm in diameter, with a lid) over medium-high heat.


3. Thoroughly brown the chicken pieces in the oil and butter and you can do this in batches if necessary. Remove to a plate and set to one side. Then add the vegetables, bacon, bay leaf and thyme to the pan with the chicken fat and juices and cook for about 15 minutes over a medium-low heat before returning the chicken to the pan with white wine. Bring to the boil and cook for 2 minutes.


4. Add the stock and water, bring back up to the boil and season with more salt and pepper. Now turn off the heat under the pan, cover it with a circle of baking paper and then place the lid on top. Place the pot in the oven and cook for about an hour and 30 minutes.


5. Meanwhile, mix flour, baking powder, cream and fine salt together in a bowl until well combined. This is your dumpling mix. Once the chicken is done cooking, take the pan from the oven, remove and discard the baking paper and dollop large spoonfuls of the dumpling mixture on top of the chicken (you should end up with about 10 dumplings). Cover the pan and return to the oven for 10 minutes.


6. Once cooked, remove, sprinkle with fresh parsley and a bit more black pepper and serve it immediately in bowls. Be sure to spoon plenty of the juices over each portion so you end up with a kind of soup.