Mushroom-Chicken-Stew-with-Herb-Dumplings

Mushroom chicken stew with herb dumplings

  • Serves 4
  • Prep time: 20 mins | Cooking time: 45 mins

This mushroom chicken stew is winter comfort food at its best. Homemade herb dumplings are the perfect addition to a warming stew and they couldn’t be more simple to make.

Ingredients

  • 400g boneless chicken, diced

  • 1 leek, finely sliced

  • 250g mushrooms, halved

  • 1 L chicken stock

  • 1 ½ cups self raising flour

  • 2 tsp dried mixed herbs

  • 125g cold butter

  • ½ cup cream

Method

  1. Bring a large pot or casserole pan to medium-high heat with a drizzle of olive oil. Add the chicken and cook for a few minutes on each side until golden brown. Transfer to a plate and set aside. In the same pan, sauté the leek for 4-5 minutes or until softened before adding in the mushrooms and cooking for a further 2 minutes.

  2. Pour in the chicken stock and return the chicken pieces to the pot. Bring to a boil then reduce to a simmer and cook for 20 minutes, stirring occasionally, while you make the dumplings.

  3. For the dumplings, combine the flour and herbs in a large bowl with a pinch of salt. Cut the butter into small cubes, add to the bowl and use your hands to rub the butter into the flour to form a fine crumb. Add a quarter cup of cold water and knead the mixture into a dough. Divide the dough into 10 pieces and roll into balls.

  4. Place the dumplings on top of the stew. Cover with a lid and cook for 25 minutes or until the dumplings are soft and cooked through.

  5. Season with salt and pepper, stir through the cream and serve immediately.

Tips:

  • Complete your stew with a sprinkling of fresh herbs for extra flavour. Parsley, tarragon or thyme work wonderfully with this wholesome dish.

FAQs:

  • What should I serve with this recipe? We love this recipe paired with sautéed silverbeet or seasonal vegetables for dinner.

  • Can you make dumplings ahead of time? You can make it days ahead and refrigerate, or freeze huge quantities. The dumplings whip up so quickly, and can be refrigerated for up to a day or frozen for months. You might consider making a double batch and freezing some to have on hand. And the last minute cooking and assembly is a cinch.