In a deep heavy-based pan, add in the chopped onions, garlic and celery and gently fry off until soft. Once softened, add to the pan the chicken drumsticks, chicken stock and thyme. Stir and then leave to simmer on low for an hour and a half.
After an hour and a half, the chicken should be wonderfully tender to touch and will come off the bone extremely easily. Remove the meat from the pan and pick the chicken meat from the drumsticks. Add the meat back into the broth and then discard of the bones (or use them for another dish to make a super meaty broth).
To the gently simmering meat, gradually stir in the double cream and leave on low whilst you make the dumplings.
To make the dumplings, spoon out the potatoes from their skins and gently mix the potato with the flour, egg, cheese, 1/2 of the chopped tarragon and a pinch of salt. Once the dough is fully mixed together, it can be shaped into small rounds and added to the broth.
After 4 minutes in the simmering liquid, the dumplings should be perfectly cooked. Add the rest of the tarragon to the pan, season to taste and serve in bowls.
This dish is the perfect lunch or dinner for those slightly chill summer evenings. Wrap up in this glorious heartwarming broth with fresh chicken and flavourful dumplings.
