There are few meals more comforting than chicken and dumplings, and we've needed it at HQ the last few weeks as the Scottish Wet Winter has set in.

Fluffy, steaming dumplings laced with Goat Rodeo Goods’ Better Than Sex Roast Potato Seasoning soak up a rich, creamy chicken stew that tastes like a hug you probably shouldn’t tell your ex about.

It’s the kind of one-pot dinner that fills the kitchen with absolute smugness, uses the Dutch oven like a workhorse, and proves (yet again) that BTS seasoning belongs in way more than just potatoes.

Prep: 15 mins | Cook: 45 mins | Serves: 4

Ingredients

For the chicken stew

• 1 tbsp butter
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery sticks, diced
• 3 garlic cloves, minced
• 1 tsp salt (adjust depending on stock)
• 1 tsp black pepper
• 1 tsp thyme
• 1 bay leaf
• 1.5 litres chicken stock
• 600–700g boneless chicken thighs
• 1–2 tbsp flour (optional, for thickening)
• 100g cavolo nero kale
• Handful of chopped parsley or chives

For The Dumplings

• 200g self-raising flour
• 1 tsp Goat Rodeo Goods Better Than Sex Roast Potato Seasoning
• ½ tsp salt
• 100g shredded beef suet (or veggie suet)
• ~120ml cold water (add gradually until dough comes together)

Method

Build the base

1. Heat your Dutch oven over medium heat.
2. Add butter, then the onion, carrot, and celery.
3. Cook 8–10 mins until softened and starting to caramelise.
4. Add garlic and cook 1 minute until fragrant.

Add chicken + flavour

1. Season with salt, pepper, thyme, and bay leaves.
2. Add the chicken thighs whole.
3. Pour in the stock.
4. Bring to a simmer, cover, and cook 25–30 mins until the chicken is tender.

Shred + thicken

1. Remove the chicken to a bowl and shred with two forks.

If you want a thicker base

1. Stir 1–2 tbsp cornflour into cold water, then stir into the stew. cook for 2-3 minutes.
2. Return shredded chicken to the pot.
3. Bring back to a gentle simmer while you make dumplings.

Make the Dumplings

1. In a bowl, mix the flour and BTS seasoning.
2. Stir in the suet.
3. Add cold water a splash at a time until you get a soft, slightly tacky dough.
4. Divide into 8 dumplings.

Cook the dumplings

1. Keep the stew at a low simmer.
2. Add the kale and stir through.
3. Nestle the dumplings on top — don’t submerge.
4. Cover the Dutch oven tightly.
5. Cook 15 minutes without lifting the lid (steam is the magic here).
6. Uncover and cook 5–10 minutes more to firm up the tops.

Finish + serve

1. Fish out the bay leaves.
2. Scatter parsley/chives.
3. Serve big ladles of chicken stew with herby, cloud-like BTS dumplings floating on top.