Name: Chicken stew with dumplings
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Main Meals
Ingredients: olive oil 3T,free-range skin-on chicken breasts 4,baby fennel (or 1 large bulb cut into chunks) 6bulbs,garlic 4cloves,thyme 1sprig,bay leaves 4,butter 2T,chicken stock 3cups,sea salt and freshly ground black pepper, to taste ,For the ricotta dumplings: ,ricotta, drained 250 g,Parmesan, grated 50g,free-range egg 1,flour 2T,salt, to taste ,For the kale pesto, blend: ,kale, blanched 5leaves,Parmesan 30g,almonds 50g,olive oil 2T,lemon juice 1T,salt, to taste

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Chicken stew with dumplings

45 minutes

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Air-fried chicken waffles

Serves 4

Difficulty Easy

Prep Time 30 minutes

Cooking Time 30 minutes

Ingredients

400 g spicy southern-fried crumbed mini chicken breast fillets
Woolworths crimson microherbs

For the waffles:

80 g butter
1 cup Woolworths buttermilk
3 free-range eggs, separated
250 g self-raising flour
1 t bicarbonate of soda
1 t salt
2 t chives, finely chopped (optional)

For the slaw, combine:

150 g Woolworths washed cabbage slaw
4 radishes, thinly sliced
2 baby fennel, thinly sliced
2 spring onions, thinly sliced
½ Mediterranean cucumber, peeled and thinly sliced
2 T buttermilk
½ lemon, juiced

Method

1. To make the waffle batter, heat the butter and buttermilk in a small pan until melted. Remove from the heat and whisk in the egg yolks, then mix with the dry ingredients. Beat the egg whites until stiff peaks form, then fold into the batter with the chives. Set aside until ready to cook.

2. Cook the chicken according to package instructions for 15 minutes in the oven or 7–8 minutes in an air-fryer.

3. Spoon the waffle batter into a hot waffle iron and cook. Serve hot with the chicken and slaw, garnish with microherbs.

Cook's note: Reserve some of the buttermilk and lemon juice to drizzle over the waffles.

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Ingredients

Method