Classical Chicken Stew
Rated 5.0 stars by 1 users
Author:
Cherie Metcalfe
A proper old-school chicken stew loaded with tender chicken, hearty vegetables, and rich homemade stock, topped with fluffy parmesan dumplings baked until golden. The kind of comfort food made for cold nights and big bowls at the table.
Ingredients
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1 whole chicken, roasted
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1250ml water
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1 tbsp Sunshine Salt
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1 leek
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4 carrots
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300g mushrooms
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2 potatoes, optional
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2 tbsp olive oil
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1 tbsp Italian Stallion
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2 tbsp flour
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½ cup white wine
Dumplings
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1 ½ cup self-raising flour
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1 tbsp Man Rub
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2 tbsp powdered parmesan
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170g butter
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150ml cold water
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½ tsp Sunshine Salt
Directions
Shred the cooked chicken and set aside. Add the crushed carcass to a pot with 1250ml water and Sunshine Salt. Simmer gently for 30 minutes to make stock.
While that cooks, peel and dice the carrots, then wash and slice the leek. Add the peelings and green leek tops to the stock.
In a large pot, heat oil and sauté the leek, carrots, and Italian Stallion for about 10 minutes. Add sliced mushrooms and potatoes if using. Stir in flour and cook for 1–2 minutes, then deglaze with white wine and let it reduce.
Strain the stock into the pot, add the shredded chicken, and simmer for 8 minutes.
For the dumplings, mix self-raising flour, Man Rub, and parmesan. Rub in cold butter, then add water to form a dough. Roll into a log and cut into 15 pieces.
Place dumplings on top of the stew, cover, and bake at 200°C for 30 minutes. Remove the cover, sprinkle with extra parmesan, and bake for a further 10 minutes until golden.
