Spring Chicken and Vegetable Ragout with Parsley Dumplings
28 October 2010
Peter Lehmann Wines magnificent Chef & Gardener Aileen (Ail's) Proudfoot has been part of the our team for nearly 12 years now and if you have been to the winery you will have seen the wonderful gardens that she has meticulously toiled over. Always looking for new ideas and inspiration to bring the grounds of PLW to life literally.
Gardening and food is her passion, as well as her family and of course PLW, and if you have been lucky enough to attend a function here, you may have even sampled some of Aileen's delicious food.
Ail's has kindly given us one of her all time favourite Spring recipes to enjoy - delicious Chicken & Vegetable ragout. Try with the 2008 Art Series Barossa Shiraz.
We hope you enjoy cooking and eating this dish, as much as the staff at PLW do!
750g chicken thighs - cut into bite size slices
4 bacon rashes - chopped
2 medium onions - chopped into quarters
2 cloves garlic - chopped
1 tablespoon butter
2 cups Barossa Shiraz
1 cup water
2 cups chicken stock
1 tablespoon tomato paste
200g mushrooms - cut in half (or whole if small)
2 large potatoes - cubed
1 large carrot - cubed
2 stick celery - cubed
Thyme and Parsley - chopped
Salt and Pepper to taste
1 cup self raising Flour
1 dessertspoon melted butter
1 small egg
Milk - to combine
Salt and pepper
Precook potatoes, carrots & celery until half cooked. Melt butter in a large frypan. Fry chicken until nut brown and remove from pan. Drain all but 1 tablespoon of fat from pan. Fry off onions and garlic until golden and add bacon and gently mix in the herbs. Transfer into a large saucepan and stir in the Shiraz, chicken stock and tomato paste. Return chicken and precooked vegetables and simmer for 30 minutes.
Mix all ingredients together using a knife. Add dessertspoons of the mixture to simmering ragout, place lid on pan and steam for 10 minutes.
Local magazine Barossa Living featured a beautiful article about Aileen in 2009. To read this article click here.