Chicken in White Wine with Bacon Dumplings Recipe
There's something about bacon that just makes anything better. Cheese dip? Add bacon. Salad? Add bacon. Bacon butty? Add more bacon! So it goes without saying that these bacon dumplings were absolutely delicious. It also sounds very fancy but takes very little preparation.
The recipe is courtesy of Atora Suet.
Chicken in White Wine with Bacon Dumplings
- 2 oz Plain Flour
- 8 oz button onions, peeled
- 6 tbsp vegetable oil
- 8 oz button mushrooms, wiped but left whole
- 8 oz chicken pieces
- salt & freshly ground black pepper
- ½ pt dry white wine
- garlic clove, peeled and crushed
- ½ pt chicken stock
- bay leaves
- 2 oz Suet
- 4 oz Self Raising Flour, sifted
- bacon rashers, grilled and chopped finely
- 1 tsp grainy mustard
- a little cold water, to mix
Preheat the oven to 325ºF, Gas Mark 3.
If you've never used little button onions before, you're in for a treat. To peel them, place in boiling water for about 3 minutes. Rinse, chop off the ends and the skin comes off easily. Be warned though - I had no idea these little gems would make my eyes stream so much!
Fry the onions in half the vegetable oil until golden brown, then add the mushrooms and fry for a further 2 minutes. Place into a large oven proof dish.
Coat the pieces of chicken with the seasoned flour. Shake off any residue. Heat the remaining oil and brown the chicken all over. Transfer the chicken into the oven proof dish.
Slowly pour the white wine and garlic into the frying pan and bring to the boil, stirring so you get all the sediment from the base of the pan. Pour over the chicken joints.
Add the chicken stock and season well before finally adding the bay leaves.
Cover and place into the preheated oven and cook for 1-1¼ hours or until the chicken is tender. Discard the bay leaves.
Meanwhile, mix all the dumpling ingredients together in a bowl and bind with enough cold water to make a firm dough. You'll notice that no amount is given for the bacon rashers - I used 4 and that worked out just right.
Roll the dough into 12 small balls with lightly floured hands. Place the dumplings into the casserole 15-20 minutes before the end of cooking. Keep the casserole covered during cooking as this gives a much fluffier dumpling.
I make no apologies for the seasonal, Christmas plate in the picture. I love my poinsettia plates and they look so festive it seemed a shame to put them away.