Chicken Stew and Dumplings
Added by Libis | Wed 28 Jan 2009 @ 12:03
Bitesize pieces of cooked or raw boneless chicken
Selection of veg,e.gē swede, parsnip, potatoes, carrots
1 large onion
2 crushed garlic cloves
Stock or stock cubes and water
Tbsp cooking oil
SR Flour and suet for dumplings (I use atora light)
Seasoning to taste
I do not use salt in any cooking, add if required.
Heat oil in stewpan and add chopped onion and crushed garlic (and raw chicken bits if not using cooked) fry til meat is browned. Add all the chopped veg (fine or chunky) and 'sweat' for a minute or so.
Add a desert spoon of cornflour and stir and cook for another minute.
Add water and stock cubes or ready prepared stock, keep stirring, add herbs (and anything else you think will add flavour e.g. tomato puree). Make sure ingredients are covered with liquid, I use a couple of pints of water and 6 chicken oxo cubes
At this stage add the cooked chicken if using, maybe left from sunday roast.
Allow to simmer covered for at least 1 hour, preferably longer. Add a good slosh of worcester and a bit of pepper.
Make dumplings to recipe on pack and divide into about 6 dough balls. Add to stew after giving it a good stir from time to time, and cook for 20 minutes with lid on.
Serve and enjoy a hearty cheap meal for winter evenings. This can cost well under £4 if using leftover chicken and serve at least 6 people.
You can also add some pasta before the dumplings but be aware it acts as a thickener so be careful stew does not stick.
If kids don't like veg dice them very finely and they won't even know, but bigger chunks for adult appetites.