We cannot get enough of this beer-braised chicken stew with dombolo during the colder months.
Dombolo, also known as steamed bread or dumplings, is often enjoyed with stew or tripe. We love serving this stew with dombolo to mop up the delicious sauce.
Beer-braised chicken stew with dombolo
Ingredients
DOMBOLO (DUMPLINGS)
- 250ml (1 cup) warm water
- 300g cake flour
- 30ml (2 tbsp) sugar
- pinch of salt
- 5ml (1 tsp) dry yeast
CHICKEN STEW
- 2kg boneless, skinless chicken pieces
- salt and freshly ground black pepper, to taste
- 60ml (¼ cup) butter
- 200ml olive/avocado oil
- 10ml (2 tsp) aniseed
- 2 garlic cloves, coarsely chopped
- 3 saffron threads
- 2 red onions, chopped
- 4 carrots, chopped
- 2 celery stalks, chopped
- 350ml good-quality chicken stock
- 1 x 340ml can beer
- 1 x 420g tin Italian chopped tomatoes
- 10ml (2 tsp) dried thyme
- 10ml (2 tsp) dried oregano
- handful fresh flat-leaf parsley, chopped, plus extra to serve
- 125ml (½ cup) peas
- 250g (1 punnet) button mushrooms
- 10ml (2 tsp) maizena
Instructions
For the dombolo, mix all the ingredients well together and leave to rest while you make the stew.
For the stew, chop the chicken into bite-sized chunks and season well.
Heat 45ml (3 tbsp) of the butter and 15ml (1 tbsp) of the oil in a large pot over medium heat and sauté the chicken pieces on all sides for about 5 – 10 minutes. Set aside.
Heat 30ml (2 tbsp) of the oil in a small frying pan and sauté the aniseed for a few minutes. Allow to cool and then crush with the side of a knife.
Blend the aniseed, saffron and 1garlic clove in a food processor until well combined. Mix in the lemon juice, transfer to a large bowl and stir in 125ml (½ cup) of the oil. Add the chicken pieces and stir to coat well with the marinade. Refrigerate for about 2 hours.
Heat the remaining oil in a large casserole. Remove the chicken pieces from the marinade and scrape off any excess. Cook the chicken over moderate to high heat until well browned on all sides. Remove the chicken and add the onions, carrots and celery to the pot together with the remaining butter and the remaining garlic and cook for about 3 minutes. Add the stock, beer and tomatoes and stir to combine well.
Return the chicken to the pot together with the thyme and oregano. Season and stir well. Reduce the heat and cover with a tight-fitting lid. Simmer for 40 minutes. Add the parsley, peas and mushrooms.
Spoon about 45ml (3 tbsp) of the hot liquid into a mixing bowl and mix in the maizena. Add this to the pot Divide the dombolo dough into 6 portions. Arrange these around the chicken and cover with a lid. Continue to cook for 1 hour 30 minutes.
Serve hot, sprinkled with the parsley.
ALSO SEE: Chicken with red wine and herb dumplings
