Mushroom chicken stew with herb dumplings

1. Bring a large pot or casserole pan to medium-high heat with a drizzle of olive oil. Add the chicken and cook for a few minutes on each side until golden brown. Transfer to a plate and set aside. In the same pan, sauté the leek for 4-5 minutes or until softened before adding in the mushrooms and cooking for a further 2 minutes.  
2. Pour in the chicken stock and return the chicken pieces to the pot. Bring to a boil then reduce to a simmer and cook for 20 minutes, stirring occasionally, while you make the dumplings.
3. For the dumplings, combine the flour and herbs in a large bowl with a pinch of salt. Cut the butter into small cubes, add to the bowl and use your hands to rub the butter into the flour to form a fine crumb. Add a quarter cup of cold water and knead the mixture into a dough. Divide the dough into 10 pieces and roll into balls. 
4. Place the dumplings on top of the stew. Cover with a lid and cook for 25 minutes or until the dumplings are soft and cooked through. 
5. Season with salt and pepper, stir through the cream and serve immediately. 

Tips:

• Complete your stew with a sprinkling of fresh herbs for extra flavour. Parsley, tarragon or thyme work wonderfully with this wholesome dish.

FAQs:

• What should I serve with this recipe?
  • We love this recipe paired with sautéed silverbeet or seasonal vegetables for dinner.
• Can you make dumplings ahead of time?
  • You can make it days ahead and refrigerate, or freeze huge quantities. The dumplings whip up so quickly, and can be refrigerated for up to a day or frozen for months. You might consider making a double batch and freezing some to have on hand. And the last minute cooking and assembly is a cinch.