Chicken Mushroom Stew with Dumplings
Nothing beats a hearty chicken mushroom stew with dumplings on a chilly day. The tender chicken, flavourful mushrooms and fluffy dumplings always hit the spot! Made with Campbell’s Real Stock Chicken.
- Serves 4
- Preparation Time 10MINS
- Cook Time 30MINS
1 L Campbells Real Stock Chicken
2 tbsp olive oil
1 kg chicken thigh fillets, quartered
1 onion, chopped
200g button mushrooms, sliced
250g self-raising flour
125g cold butter, chopped
100ml cold water
Optional: Parsley or thyme
STEP 1 Preheat oven to 220°C/200°C fan forced.
STEP 2 Heat half the oil in a large flameproof/ovenproof casserole dish. Cook chicken for 4-5 mins until browned. Set aside.
STEP 3 Heat remaining oil in pan and cook onion and mushroom until softened. Return chicken to pan and add Campbell’s Real Stock Chicken. Bring to the boil and simmer, uncovered, for 5 minutes.
STEP 4 Meanwhile, place flour in a medium bowl. Rub in butter until mixture resembles breadcrumbs. Add salt, pepper and cold water. Mix gently until dough forms. Roll into 15 even balls.
Place dumplings onto chicken mixture in pan. Cover with lid and bake for 20-25 mins until dumplings are cooked through.
