Chicken and Dumplings Gravy An appetising chicken leg cooked with dumplings made with refined flour and polenta. This is a Sanjeev Kapoor exclusive recipe. By Sanjeev Kapoor 08 Nov 2016 in Recipes Course New Update Main Ingredients Chicken legs, Refined flour (maida) Cuisine Fusion Course Main Course Chicken Prep Time 11-15 minutes Cook time 41-50 minutes Serve 4 Taste Mild Level of Cooking Easy Others Non Veg Ingredients list for Chicken and Dumplings Gravy 4 Chicken legs on bone ¼ cup Refined flour (maida) to taste Salt to taste Crushed black peppercorns 2 tablespoons Butter 1 medium Onion diced ¼ cup Carrots diced ¼ cup Celery diced ½ teaspoon Fresh thyme 4 cups Chicken stock 2 teaspoons Apple cider ¼ cup Fresh cream 2 tablespoons Fresh parsley chopped Dumplings: ¼ cup Refined flour (maida) ¼ cup Polenta ½ tablespoon Baking powder ½ Salt ½ cup Fresh cream Method Take chicken legs in a bowl. Add salt and crushed peppercorns and mix. Dredge both sides of the chicken pieces in flour. To make the dumplings, sieve together the flour, polenta, baking powder and salt in a bowl and mix. Add the cream, mix and knead into stiff dough. Divide the dough into small equal balls and set aside. Heat butter in a non-stick pan. Add chicken and cook on medium heat till well browned. Transfer on a plate. Add onion, carrot and celery to the same pan, mix and cook for three to four minutes. Add thyme, chicken stock and apple cider and stir to mix. Add browned chicken and prepared dumplings, mix, cover and simmer for twenty to thirty minutes. Add cream, mix, cover and simmer for five minutes. Garnish with parsley and serve hot. Nutrition Info Calories 1231 Carbohydrates 88.7 Protein 74.4 Fat 64.2 Other Fiber Naicin- 2.6mg #Apple #Baking powder #Butter #Carrots #Celery #Chicken legs #Chicken stock #Crushed black peppercorns #Fresh cream #Fresh parsley #Fresh thyme #Onion #Polenta #Refined flour (maida) #Salt Subscribe to our Newsletter! Be the first to get exclusive offers and the latest news Subscribe Now You May Also like Advertisment Read the Next Article