Chicken stew with herb dumplings

    (7)
    3 hours

    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.


    6 people made this

    Ingredients
    Serves: 8 

    • 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
    • 750ml milk
    • Dumplings
    • 250g all-purpose baking mix
    • 150ml milk
    • 1/2 teaspoon dried parsley
    • 1/4 teaspoon chicken seasoning

    Method
    Prep:15min  ›  Cook:1hr15min  ›  Extra time:1hr30min  ›  Ready in:3hr 

    1. 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.
    2. 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.
    3. 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.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (6)

    by
    19

    I didn't have baking mix, so used 2 cups of flour, 3 tablespoons butter, 1 teaspoon salt, 1 teaspoon baking powder, and 1 egg. Used milk and chicken broth until the right consistancy was achieved.  -  01 Dec 2009  (Review from Allrecipes US | Canada)

    by
    12

    Very simple & tasty chicken and dumpling recipe. I used boneless and skinless thighs and breast because that is all I had. It was a little too salty to my taste so next time I will use reduced sodium soup. I will definitely make this again on a cold winter night. Thanks for sharing Caryl!  -  30 Aug 2011  (Review from Allrecipes US | Canada)

    by
    5

    Very good!  -  03 Sep 2006  (Review from Allrecipes US | Canada)

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