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Chicken and Dumpling Stew
Chicken and Dumpling Stew
- Recipe Submitted by Healthy Recipes on 02/20/2014
Category: Chicken
Ingredients List
- The Chicken Stew
- 1 cup all-purpose flour
- 2-1/2 to 3 pounds skinned chicken cut into pieces. (You can use breasts, thighs or both)
- 2 tablespoons canola oil
- 3 celery ribs, cut into 1/2-inch pieces
- 3 medium carrots, sliced into about 1/2 inch pieces
- 1/4 cup chopped fresh parsley
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1/2 teaspoon pepper
- 8 to 12 cups chicken broth (You can use tetra packs,canned or cubes)
- The Dumplings
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 2 eggs, lightly beaten
- The Gravy
- 1/4 cup all purpose flour
- 1/2 cup water
Directions
1. Place flour in a large resealable plastic bag; add chicken pieces, a few at a time and shake to coat. In a large skillet,
brown chicken in batches in oil; drain.
2. Place chicken in an 8-qt. stockpot. Add enough water to cover chicken; add the seasonings and bring to a boil.
Reduce heat; cover and simmer chicken for 30-45 minutes or until no longer pink.
Add the celery, carrots, parsley and cook for another 10-15 minutes, until carrots are tender.
3. Remove 1 cup broth to use for dumplings; cool.
Stir in the flour, baking powder and eggs to form a stiff batter; drop by large spoonfuls onto simmering stew broth.
4. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean
(do not lift the cover while simmering).
When cooked, take the dumplings out with a large slotted spoon and set aside in a bowl.
5. Place the chicken stew into an ovenproof casserole dish.
6 For gravy, while you are transferring the stew to the casserole dish, remove 4 cups broth to a large saucepan,and bring to a boil.
7. In a glass meauring cup, combine flour and water until smooth pour about 1/2 cup of the boiling broth into your flour,
water mixture and stir well with a fork, then pour this mixture into the boilling broth,stirring constantly as you add it.
Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened nd bubbly, continue stirring for this process.
8. Pour the gravy into your chicken stew that is now in the ovenproof baking dish. Gently stir the gravy with a spatula to combine.
9. Preheat your oven to 400 degrees.
10. Place the dumplings on top of the chicken stew with gravy. To brown the dumplings, put the casserole dish into the oven for
5-10 minutes.
Keep an eye on them so they do not burn but just get them get a little brown.
Serve with mashed potatoes or rice
brown chicken in batches in oil; drain.
2. Place chicken in an 8-qt. stockpot. Add enough water to cover chicken; add the seasonings and bring to a boil.
Reduce heat; cover and simmer chicken for 30-45 minutes or until no longer pink.
Add the celery, carrots, parsley and cook for another 10-15 minutes, until carrots are tender.
3. Remove 1 cup broth to use for dumplings; cool.
Stir in the flour, baking powder and eggs to form a stiff batter; drop by large spoonfuls onto simmering stew broth.
4. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean
(do not lift the cover while simmering).
When cooked, take the dumplings out with a large slotted spoon and set aside in a bowl.
5. Place the chicken stew into an ovenproof casserole dish.
6 For gravy, while you are transferring the stew to the casserole dish, remove 4 cups broth to a large saucepan,and bring to a boil.
7. In a glass meauring cup, combine flour and water until smooth pour about 1/2 cup of the boiling broth into your flour,
water mixture and stir well with a fork, then pour this mixture into the boilling broth,stirring constantly as you add it.
Bring to a boil. Cook and stir over medium heat for 2 minutes or until thickened nd bubbly, continue stirring for this process.
8. Pour the gravy into your chicken stew that is now in the ovenproof baking dish. Gently stir the gravy with a spatula to combine.
9. Preheat your oven to 400 degrees.
10. Place the dumplings on top of the chicken stew with gravy. To brown the dumplings, put the casserole dish into the oven for
5-10 minutes.
Keep an eye on them so they do not burn but just get them get a little brown.
Serve with mashed potatoes or rice
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