Chicken Mushroom Stew with Dumplings

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9 Ingredients

Number of servings

4

1L Campbells Real Stock Chicken
2tablespoons olive oil
1kilograms chicken thigh fillets, quartered
1 onion, chopped
200grams button mushrooms, sliced
250grams self raising flour
125grams butter, cold, chopped
100milliliter water, cold
1teaspoons parsley

Nutrition per serving

41% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Method

Step 1 of 5

Preheat oven to 220 degree celcius fan forced.

Step 2 of 5

Heat half the oil in a large flameproof/ovenproof casserole dish. Cook chicken for 4 to 5 mins until browned. Set aside.

Step 3 of 5

Heat remaining oil in pan and cook onion and mushroom until softened. Return chicken to pan and add Campbell's Real Stock Chicken. Bring to the boil and simmer, uncovered, for 5 minutes.

Step 4 of 5

Meanwhile, place flour in a medium bowl. Rub in butter until mixture resembles breadcrumbs. Add salt, pepper and cold water. Mix gently until dough forms. Roll into 15 even balls.

Step 5 of 5

Place dumplings onto chicken mixture in pan. Cover with lid and bake for 20 to 25 mins until dumplings are cooked through.