Chicken with Sour Cream Dumplings

    Chicken with Sour Cream Dumplings


    42 people made this

    This is a simple chicken stew that includes chicken breast, celery and onion. Before serving dumplings are added that are made from flour, sour cream and chicken stock.

    Serves: 8 

    • 4 large skinless, boneless chicken breast halves, cut into strips
    • 4 chicken stock cubes
    • 2 stalks celery, diced
    • 1 small onion, diced
    • 1 sprig fresh parsley, diced
    • 1 pinch salt and pepper, to taste
    • 2 cups (250g) plain flour
    • 1 egg
    • 1/2 cup (125ml) sour cream
    • 1/2 cup (125ml) chicken stock
    • 1/2 cup (60ml) cornflour, to thicken stock

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Bring a large saucepan of salted water to a boil. Add chicken, stock cubes, celery, parsley, salt and pepper. Cook for 45 minutes or until chicken is no longer pink inside. Reduce heat to low and continue to simmer.
    2. While chicken is cooking combine the flour, egg, sour cream and chicken stock in a medium bowl. Mix well and roll dough out on a floured surface. Cut into small squares.
    3. In a small bowl mix together cornflour and enough water to form a thin paste; stir into chicken stew.
    4. Drop the dumplings into the boiling chicken stew and continue to simmer for 5 to 10 minutes or until dumplings are light and puffy.

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