Farmhouse Chicken & Vegetable Stew with Dumplings
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| Serves | 4 |
| Prep time | 15 minutes |
| Cook time | 45 minutes |
| Total time | 1 hour |
| Meal type | Lunch, Main Dish, Soup, Starter |
| Misc | Child Friendly, Serve Hot |
| Occasion | Casual Party, Halloween |
| Region | British |
| By author | Karen S Burns-Booth |
A fabulous and healthy farmhouse style chicken stew with vegetables and herb dumplings; this is perfect for a mid-week family supper or a hearty lunch with crusty bread. I make mine with home-made chicken stock.
Ingredients
Stew
- 200g cooked chicken, cut into pieces (skinned and boned)
- 2 large potatoes, peeled and cut into chunks
- 450g mixed vegetables, such as carrots, onions, swede and leeks (peeled and diced or sliced)
- 50g pearl barley
- 400mls home-made chicken stock (or 400mls hot water with 4 tablespoons chicken stock granules)
Dumplings
- 125g self-raising flour
- 50g low-fat vegetable suet (or margarine such as Stork margarine)
- 1 teaspoon dried mixed herbs (or 1 tablespoon freshly chopped mixed herbs)
Note
A fabulous and healthy farmhouse style chicken stew with vegetables and herb dumplings; this is perfect for a mid-week family supper or a hearty lunch with crusty bread. I make mine with home-made chicken stock.
Directions
| Step 1 | Stew: Put the vegetables, pearl barley and cooked chicken in to a casserole dish or large saucepan and add the stock (or water and gravy granules). Simmer for 25 to 30 minutes or until vegetables and pearl barley are soft and then season with salt and pepper to taste. |
| Step 2 | To make the dumplings, mix the flour, suet or margarine, herbs and seasoning (salt and pepper), and add enough water to make dough that is soft and slightly elastic, but not too sticky or wet. With floured hands roll the mixture into 8 balls. |
| Step 3 | Add the dumplings to the stew and put the lid on, and cook for a further 20 minutes without taking the lid off, until the dumplings are light and fluffy. |
| Step 4 | Serve immediately allowing 2 dumplings per person. |
