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Chicken and root vegetable stew with sage dumplings

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Create some magic in the kitchen with this Chicken and root vegetable stew recipe. Featuring light and fluffy sage dumplings that melt in your mouth, this dish is sure to impress the family. Even better, it's on the table in less than one hour!

  • Serves4
  • Cook time35 minutes
  • Prep time15 minutes


  • 30g butter
  • 2 celery stalks, cut into 1cm dice
  • 1 carrot, peeled, cut into 1cm dice
  • 1 parsnip, peeled, woody core removed, cut into 1cm dice
  • 1 swede, peeled, cut into 1cm dice
  • 1 turnip, peeled, cut into 1cm dice
  • ½ brown onion, cut into 1cm dice
  • 2 garlic cloves, chopped
  • ¼ cup (35g) plain flour
  • 3 cups (750ml) salt-reduced chicken stock
  • 800g Coles Australian RSPCA Approved Chicken Thigh Fillets, fat trimmed, cut into 3cm pieces


  • ¾ cup (110g) plain flour
  • 3 tsp chopped fresh sage
  • 2 tsp baking powder
  • ⅓ cup (80ml) buttermilk
  • 1 large Coles Australian Free Range Egg, lightly whisked
  • 20g melted butter

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    In a large heavy pot over medium heat, melt butter. Add celery, carrot, parsnip, swede, turnip, onion and garlic. Cook, stirring, for 4 mins or until vegetables begin to soften. Stir in the flour. Cook for 1 min to incorporate flour. Season with salt and pepper.
  2. Step 2

    Add stock and bring to the boil. Reduce heat to medium-low and add chicken. Partially cover the pot and simmer for 15 mins or until chicken and vegetables are tender. Season stew with salt and pepper.
  3. Step 3

    Meanwhile, to make the dumplings, in a medium bowl, mix flour, sage, baking powder, ½ tsp salt and ½ tsp pepper. Using a rubber spatula, stir in buttermilk and egg until blended. Fold in butter.
  4. Step 4

    Using 2 spoons, scrape 12 spoonfuls of dumpling batter onto the surface of the simmering chicken mixture. Cover and simmer over low heat for 15 mins or until the dumplings are puffed and firm.
  5. Step 5

    Divide stew and dumplings among serving bowls and serve.