Chicken Stew with Dumplings |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family. Ingredients:
2-1/2 to 3 pounds bone-in chicken thighs or drumsticks |
5 cups water |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 teaspoon dried basil |
1/4 teaspoon dried thyme |
3/4 pound new potatoes, quartered |
3 carrots, cut into 2-inch pieces |
2 celery ribs, sliced |
1 medium onion, cut into eighths |
1 package (10 ounces) frozen peas |
dumplings: |
1-1/2 cups king arthur unbleached all-purpose flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
3 tablespoons butter or margarine |
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.
2. 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.
3. Meanwhile, combine the 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. Yield: 8 servings.
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