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Hearty chicken stew with parsley dumplings

Hearty chicken stew with parsley dumplings

7
Points®
Total Time
1 hr 5 min
Prep
20 min
Cook
45 min
Serves
6
Difficulty
Easy
Tender dumplings floating in a herbed chicken-and-vegetable stew is old-fashioned comfort food at its very best. The herb-flecked dumplings boil in homemade chicken stock until they’ve puffed up, soaking up the flavours of the chicken and vegetables. Two important dumpling-making tips: First, mix up the batter just before you’re ready to drop the dumplings so they’ll cook up properly. Second, once you turn the dumplings and cover the pot, don’t peek while they finish cooking. The dumplings need to gently steam in the simmering stew to become light and fluffy. Gather friends and family around the table to enjoy this steamy one-pot supper on a cold winter evening.

Ingredients

Canola oil

3 tsp

Brown onion

1 large, coarsely chopped

Garlic

4 clove(s), minced

Celery

3 stick(s), cut diagonally into 3-4cm pieces

Carrot(s)

4 medium, cut diagonally into 3-4cm pieces

Fresh thyme

2 sprig(s)

Skinless chicken breast

1400 g, Buy 3kg of bone-in chicken breasts

Chicken stock

4 cup(s), (1 litre)

Egg(s)

1 large

Skim milk

⅔ cup(s), (160ml)

Plain flour

2 cup(s), (300g)

Baking powder

1½ tsp

Fresh flat-leaf parsley

1 tbs, roughly chopped

Instructions

  1. Heat oil in a large flameproof casserole pot over medium heat. Cook onion, garlic, celery, carrots and thyme, stirring occasionally, for about 5 minutes or until onion is softened. Add chicken and pour stock over the top. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to the boil, skimming off any foam that rises to the surface, then reduce heat to low and simmer for about 20 minutes, or until chicken is cooked through. Transfer chicken to a large bowl and allow to cool enough to handle. Separate meat from bones and shred with 2 forks. Discard bones.
  2. To make dumplings, whisk egg and milk in medium bowl until frothy. Add half the flour, baking powder, and 1/2 teaspoon salt and whisk to combine. Add remaining flour and parsley and stir until it forms a thick batter.
  3. Reheat stew over medium heat until it reaches a simmer. Drop 1/4 cup of dumpling batter into the stew, making a total of 6 dumplings. Cover pot and cook dumplings for 7 minutes, carefully turning over halfway through, until dumplings are light and fluffy. Return chicken to pot and simmer gently for about 3 minutes, or until heated through.
  4. Divide stew evenly among 6 large shallow bowls.

Notes

This recipe uses bone-in chicken breasts to maximise flavour in the stock. If you can't find them at your local supermarket, head to a butcher.

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