This hearty chicken stew is perfect for the colder weather ahead.
- Preheat oven to 160°C. Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. Add one-quarter of the chicken and cook, stirring occasionally, for 3 minutes or until brown. Transfer to a bowl. Repeat, in 3 batches, with the remaining oil and chicken, reheating oil between batches.
- Melt half the butter in the same pan over medium-high heat until foaming. Add the mushrooms and cook, stirring, for 5 minutes or until brown. Transfer to a bowl. Melt remaining butter in pan and add leek and garlic. Cook, stirring, for 5 minutes or until leek softens. Add the flour and cook, stirring, for 1 minute or until mixture bubbles and thickens. Add chicken, mushrooms and chicken stock and bring to boil. Remove from heat and stir in lemon juice and cream. Taste and season with salt and pepper.
- Transfer mixture to a 2.5L (10-cup) capacity ovenproof dish and cover with a tight-fitting lid. Bake in preheated oven for 1 hour or until the chicken is tender. Remove from oven.
- Increase oven to 200°C. Make the dumplings according to the recipe (see related recipe; cutting method), up to the end of step 3.
- Arrange the dumplings over the chicken casserole. Bake in preheated oven for 15 minutes or until a skewer inserted in the centre of a dumpling comes out clean and dumplings are golden brown. Serve immediately.
You may need it
Mixing Bowl Set
Food Storage Container Set
Kitchen Utensil Set