Chicken Stew with DumplingsPrep.Time: 30 mins
Cook.Time: 90 mins
Tools4-5 Ltr/1 gallon
Saucepan with Lid
Ingredients4 Large Chicken Breasts
2 Red Onions
2 Cooking Onions
3 Cloves Garlic
½ Bottle of White Wine
4 Large Potatoes
3 Chicken Stock Cubes
1.25 ltr/2.2pts Hot Water
1 Tin Chopped Tomatoes
2 Cups of Potato Juice
2 Tbsp Pearl Barley
4 Tbsp Tomato Puree
1 tsp Mixed Herbs
½ tsp Basil
½ tsp Oregano
½ tsp Paprika
Sprig of Rosemary
100g/4oz Self raising Flour
50g/2oz Shredded Suet
A few Tbsp Water
MethodPeel and chop onions finely and fry in olive oil in the 4-5 Litre / 1 Gallon saucepan with the lid on until soft.
Peel and halve potatoes and cook till just turning soft (saving 2 cups of the potato water) and drain and allow to cool a bit.
Add finely chopped garlic and rosemary to the onions and sauté for a few minutes.
Cut chicken to 2.5cm / 1" squares, add to pan and fry until whitened.
Crumble the stock cubes into a 1 litre / 2¼ pints of hot water and stir well.
Add stock, potato water, tinned chopped tomatoes, pearl barley, herbs and paprika and stir well.
Peel and slice carrots and add to the pan.
Peel and halve the parsnip and turnips and cut into half moons and add to the pan.
Peel and slice the leeks to 1cm / ½" thick, wash thoroughly and add to the pan with the potatoes.
Add the white wine and stir thoroughly.
Bring to the boil, then reduce heat and simmer with lid on for 60 minutes.
Peel and halve mushrooms and add to stew.
To make the dumplings mix the flour and suet with a few tablespoons of water to make a firm, pliable dough.
Divide into 12 and roll into balls with floured hands.
Add the dumplings to stew and cover with lid (turning heat up slightly).
The dumplings take about 20-25 minutes.
Serve in bowls with crusty bread.
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