Serves: 4
Time: 1 hour
Recipe by: Adrian Richardson, Good Chef Bad Chef
Ingredients:
1 chicken breast
½ brown onion, diced
1 stick celery, diced
1 carrot, peeled and diced
1 clove garlic, chopped
1 bunch thyme, chopped
3-4 tbsp butter
1 bunch chives, sliced
1 bunch parsley, roughly chopped
½ cup plain flour
1 ½ cups fresh bread crumbs
½ cup ricotta
¼ cup milk
1 tbsp butter, melted
1 egg
Salt & pepper
1 litre chicken stock
Sauce
100g butter
½ bunch chives, finely sliced
Method:
Poach chicken in chicken stock until cooked through, around 5-6 minutes. Allow to cool in the liquid. Once the chicken is cooled use a sharp knife to dice, or shred it with a fork. Place in a large bowl and set aside.
Dice onion, celery, carrot and thyme into similar sizes and add to a pan with butter and garlic, sweat down on a medium heat for a few minutes. Allow to cool.
Add chives, parsley, flour, bread crumbs, ricotta, milk, melted butter and egg to the chicken. Season with salt and pepper and stir until everything is combined.
Use a spoon to portion the dumplings, use the spoon to help you form the shape, rolling it between your palm and the spoon to create an oval dumpling. Add to a pot of boiling chicken stock and cook for 8-10 minutes or until heated through.
Add butter to a hot pan over medium heat. Swirl occasionally in the pan until it goes golden brown.
Serve the dumplings with a ladle of the stock. Pour burnt butter over the dumplings and top with chives to serve.