Chicken Stew With Dumplings |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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Thick, hearty dish that's wonderful cold weather comfort food. Recipe calls for cooking chicken for 1 1/2 hours, but I simmered only about 30 minutes. Also, I added peas just before cooking the dumplings. We don't like mushy peas. Ingredients:
2 1/2 lbs chicken thighs or 2 1/2 lbs chicken legs |
5 cups water |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
3/4 lb new potato, quartered |
3 carrots, cut into 2-inch pieces |
2 celery ribs, sliced |
1 medium onion, cut into eighths |
1 (10 ounce) package frozen peas |
1 1/2 cups all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons butter |
3/4 cup milk |
1/4 cup minced fresh parsley |
Directions:
1. Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
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