Chicken Little Meets Parsley Dumpling Stew |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is great on a winter's day when the snow is blowing and the winds are howling! Ingredients:
1 chicken, washed and cut up |
1 1/2 cups thickly sliced carrots |
1 1/2 cups thickly sliced onions |
3/4 cup thickly sliced celery |
3 cups water |
1 (6 ounce) can chicken broth |
1/4 cup parsley sprig |
1/4 bay leaf |
1/4 teaspoon thyme |
1/4 teaspoon rosemary |
1/3 teaspoon crushed peppercorn (tied in cheesecloth) |
3 tablespoons butter |
1/4 cup flour |
1/4 teaspoon salt |
1/4 teaspoon fresh ground pepper |
1/2 cup flour |
3/4 teaspoon baking powder |
1/4 teaspoon salt |
1/2 egg, beaten (beat 1 and use only half) |
3 tablespoons milk |
1 teaspoon dried parsley |
Directions:
1. In a large Dutch oven combine chicken, vegetables, water and chicken broth and bring to a boil.
2. Reduce heat to low and skim off the fat.
3. Add bouquet garni and simmer partially covered for about 30-45 min, skimming occasionally and adding a bit of water as needed.
4. Remove and discard bouquet garni.
5. Reserve 2 cups of the broth.
6. In another big pot, melt butter over medium heat.
7. Stir in flour and cook one min.
8. Whisk in the 2 cups of broth a little at a time.
9. Gradually add the rest of the stew and blend in.
10. Cover and keep warm.
11. Dumplings: In a bowl combine flour, bk powder, and salt.
12. Stir in egg and milk.
13. Mix just until blended (you should now have a sticky dough).
14. Stir in parsley.
15. Bring stew back to a simmer and start adding large spoonfuls of dough into the hot stew.
16. Simmer covered for 5-10 minutes.
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