Chicken Mushroom Stew with Dumplings

Servings:4
Dish Type:Casseroles & stews
Cooking Time:30min
Preparation Time:10min

Campbells Product used

Chicken - 1 Litre

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Ingredients

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

Preparation

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.

Step 5

Place dumplings onto chicken mixture in pan. Cover with lid and bake for 20-25 mins until dumplings are cooked through.

Notes