Chicken Casserole with Herb Dumplings

Serves 4 - 6


30 ml (2 T) olive oil

1 medium onion, peeled and sliced

1 clove garlic, peeled and crushed

1 green pepper, seeded and diced

4 chicken thighs and 4 chicken drumsticks

2 carrots, peeled and sliced

3 medium potatoes, peeled and quartered

2 tins (400 g) chopped tomatoes

15 ml (1 T) Huletts White Sugar

10 ml (2 t) salt

5 ml (1 t) coarsely ground black pepper

45 ml (3 T) brown onion soup powder



250 ml (1 cup) self-raising wheat flour

3 ml (½ t) salt

30 ml (2 T) butter

1 extra large egg

5 ml (1 t) Huletts White Sugar

30 ml (2 T) chopped herbs or dried mixed herbs

125 ml (½ cup) milk or water

  1. Place the oil in a large pot over medium heat. Add the onion, garlic and green pepper and fry until soft.
  2. Add the chicken and lightly brown while turning.
  3. Add the carrots, potatoes, tomato, Huletts white sugar, salt and pepper. Turn up the heat and bring to the boil. Reduce the heat and allow to simmer for 30 minutes.
  4. Mix the soup powder with a little water to form a paste. Add to the casserole while stirring until thickened. Place the dumplings on top of the chicken, cover with a lid and leave to simmer over a low heat for approximately 20 minutes or until the dumplings are cooked.


  1. Sift flour and salt into mixing bowl.
  2. Rub butter in lightly with fingertips,
  3. Beat the egg, add the herbs, Huletts white sugar and milk or water
  4. Add egg mixture to flour and mix to form a soft dough. Drop spoonfuls in to the casserole.

Stew freezes well without dumplings