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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. 

Mushroom Chicken Stew with Herb Dumplings

Ingredients

Method

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. 

Top tip: Complete your stew with a sprinkling of fresh herbs for extra flavour. Parsley, tarragon or thyme work wonderfully with this wholesome dish. Serve with sautéed silverbeet or seasonal vegetables for dinner.