About this recipe:An incredibly delicious stew that's super-easy to make. Chicken is seasoned and pan-fried, then simmered with chicken soup, milk and herb dumplings. Perfect for those cold winter months.
3 tablespoons vegetable margarine
125g all-purpose baking mix
2 teaspoons salt
1 teaspoon paprika
1/8 teaspoon ground black pepper
1.1 kg bone-in chicken parts
2 (295g) tins cream of chicken condensed soup, undiluted
250g all-purpose baking mix
1/2 teaspoon dried parsley
1/4 teaspoon chicken seasoning
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Method Prep:15min › Cook:1hr15min › Extra time:1hr30min › Ready in:3hr
Heat margarine in a large frying pan over medium-high heat. In a medium bowl, stir together 125g baking mix, salt, paprika and pepper. Coat chicken with mixture and fry in margarine, turning until browned. Remove chicken to kitchen towels and drain off the fat.
Wipe out frying pan and return to hob. Stir soup and milk together in frying pan. Place chicken in pan and heat to boiling. Reduce heat to low; cover frying pan and simmer 45 minutes, turning chicken from time to time.
Meanwhile, in a medium bowl, combine 250g baking mix, milk, parsley and chicken seasoning, stirring together until a soft dough forms. Once the chicken has cooked 45 minutes, drop the dumpling mixture by tablespoonfuls into the simmering sauce. Cook uncovered for 10 minutes; cover and cook 10 minutes more, until dumplings expand.