This delicious recipe is easy to make and yields 4 servings.

Ingredients:

• 1 tbsp Olive oil
• 800g Chicken thigh fillets, trimmed, cut into 3cm pieces
• 200g Mushrooms
• 2 Garlic cloves, crushed
• 300g tub Sour cream
• 1 tbsp Sweet paprika
• 140g tub Tomato paste
• 1 1/2 cups Self-raising flour

Method:

Preheat oven to 200°C/180°C fan.

For the Casserole:

1. Over a medium heat, heat a large non-stick frying pan and oil.
2. Place chicken, in batches, in the pan and brown for about 4 minutes on each side until just cooked and browned. Set aside.
3. In another pan, brown the mushrooms and garlic until tender.
4. Place the mushroom mixture in a medium mixing bowl. Add half of the sour cream and stir to combine. Gradually stir in 1 1/2 cups of cold water. Set aside
5. Add paprika to your chicken. Cook for 1 minute, stir continuously.
6. Add tomato paste and cook for another minute, stirring continuously.
7. Add the mushroom mixture and reduce heat. Simmer for about 6 minutes. When the mixture has thickened. Remove from heat.
8. Pour the chicken mixture into a shallow casserole dish.

For the dumplings:

1. In a mixing bowl. Whisk the remaining sour cream and 1/1/2 cups of water until smooth.
2. In a separate mixing bowl, place the flour and make a small well.
3. Add the sour cream mixture and gently combine with a butter knife until the mixture has just come together.
4. Place dough on lightly floured surface and kneed gently to form 2cm thick round. Do not over kneed. Use a 5cm cookie cutter to cut rounds from the dough.
5. Place dumplings on top of the chicken mixture.
6. Bake for about 20 minutes or until dumplings are golden and mixture is bubbling away at the edges.
7. Serve and enjoy!

Source: Taste Magazine Australia