Chicken Stew with Parsley Dumplings (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 teaspoon vegetable or olive oil |
2 cups chopped onions |
1 cup sliced carrots |
1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups |
2 cups sliced mushrooms |
1 cup frozen peas |
1/2 teaspoon salt, divided |
8 cups reduced-sodium chicken broth |
1 cup all-purpose flour |
1 1/2 teaspoons baking powder |
1/2 teaspoon baking soda |
2 tablespoons chopped fresh parsley leaves |
1/4 teaspoon pepper |
1/2 cup buttermilk |
1 tablespoon olive oil |
Directions:
1. In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
2. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
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