Chicken bacon stew with dumplings

    2 hours 50 min

    This dish has comfort food written all over it. Shredded chicken is simmered with vegetables in a creamy stock, then garnished with crumbled bacon before serving. It's the perfect winter warmer.

    98 people made this

    Serves: 8 

    • 50g butter
    • 900g chicken thighs
    • 8 rashers streaky bacon
    • 2 sticks celery, chopped
    • 3 carrots, chopped
    • 1 red onion, finely chopped
    • 3 cloves garlic, finely chopped
    • 400ml vegetable stock
    • 1/2 teaspoon paprika
    • 125ml double cream
    • 2 1/2 (295g) tins cream of chicken condensed soup
    • 250ml water
    • 3/4 (340g) tin sweetcorn, drained
    • ground black pepper to taste
    • 2/3 (320g) pack plain scone mix, mixed with 100ml milk to form a scone dough

    Prep:25min  ›  Cook:1hr  ›  Extra time:1hr25min  ›  Ready in:2hr50min 

    1. In a large frying pan over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the frying pan and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside.
    2. Meanwhile, in a medium frying pan, cook the bacon over medium heat until nicely browned and crispy. Remove strips from bacon fat and drain on a kitchen towel. Crumble the drained and cooled bacon and set aside. Reserve 1 tablespoon of the bacon fat.
    3. Scrape the chicken drippings from the large frying pan into a large stock pot. Cook the celery, carrots, red onion and garlic over medium heat until the red onions are soft and transparent. Add the vegetable stock, chicken and 1 tablespoon reserved bacon fat. Simmer over medium heat for 12 minutes, then stir in paprika, double cream, cream of chicken soup and water. Heat through, stirring regularly, about 5 minutes. Stir in the sweetcorn and ground pepper.
    4. Tear small pieces off the scone dough and drop into the chicken stew. Reduce heat to medium-low; stir occasionally until dough is cooked though, forming dumplings at the top of the stew, about 10 minutes. Remove from heat and serve with a garnish of crumbled bacon.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (148)


    I did everything in here wrong and it was still delicious. By doing everything wrong I mean I used olive oil instead of butter, omitted the bacon, increased the amount of thighs, put the whole thighs in instead of pulling the meat off, just used onion and garlic for vegetables, kept the same amount of liquids as for the smaller amount, used a smaller can of cream of chicken soup, used half-and-half instead of full cream, stirred in frozen corn and cooked the whole thing in a wok. It was delicious and kid friendly. My whole family ate it. It took me along time to cook but it requires very little attention. One thing though, it is not one the diet approved list. I can feel my arteries clogging as I type. It is a wonderful easy winter meal. If you are not particularly kitchen skilled (as I am not) you can impress someone with relatively little effort.  -  11 Nov 2008  (Review from Allrecipes US | Canada)


    This is a good basic recipe and I didn't think it was difficult at all. The only thing I didn't like about was the biscuits as dumplings. I thought they made the whole thing too sweet and "heavy". I will make this again, but will make my own dumplings, or I'll just add cooked, cubed potatoes at the end instead of the biscuits for a "chowdery" taste.  -  25 Feb 2008  (Review from Allrecipes US | Canada)


    Oh, this is really good. I made a couple minor tweaks... I just mix the bacon right in, I skip the heavy cream entirely, and use a larger can of corn. I find that it never takes the 10 minutes the recipe says it should take for the dumplings to be done -- it's always a minimum of 20 minutes, often more. But that's OK, it's worth the wait.  -  04 Oct 2008  (Review from Allrecipes US | Canada)