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A hearty, comforting one-pot stew of tender chicken, shallots, carrots, peas and green beans in a rosemary and thyme broth, topped with fluffy herby wholemeal dumplings that steam on top. Skinless chicken makes it high in protein, and the vegetables and wholemeal dumplings add plenty of fibre. It’s a perfect family supper for chilly evenings.
Chicken stew
Dumplings
A large lidded casserole or deep saucepan with a tight-fitting lid.
1.
Season the chicken with pepper. Heat the oil in the casserole over a medium-high heat and brown the chicken in batches (3–4 minutes each side). Transfer to a plate.
2.
Turn the heat to medium. Cook the shallots and carrots until softened (5 minutes). Stir in the garlic, rosemary and thyme for 1 minute.
3.
Return the chicken to the pan with the stock and 500ml water. Bring to the boil, then cover and simmer gently until the chicken is very tender (40 minutes).
4.
Lift out the chicken, shred the meat off the bones with 2 forks and return it to the pan. Discard the bones. Add the green beans and peas and bring back to a gentle simmer.
5.
Meanwhile, for the dumplings, mix the flour, baking powder, herbs, salt and pepper. Whisk the butter, egg and milk, then stir into the flour to make a soft, sticky dough. Don’t overmix.
6.
Drop 12 spoonfuls of dough onto the simmering stew, spacing them apart.
7.
Cover tightly and simmer gently, without lifting the lid, until the dumplings are risen and cooked through (15 minutes). A skewer pushed into a dumpling should come out clean.
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Storage information
Leave to cool, then cover and refrigerate for up to 3 days. Reheat until piping hot all the way through. The stew freezes well for up to 3 months, but the dumplings are best made fresh.
Tip
Lower carb: Make 6 dumplings instead of 12, and add extra green beans.
Cost-saving tips
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