Nothing warms your belly quite like a hot bowl of chicken stew and dumplings. This stew is loaded with chicken and vegetables surrounded by a thick and creamy chicken gravy. Add in some fluffy dumplings on top to soak up all the flavors this dish has to offer. This is one of my eldest daughters favorite meals for dinner, right next to homemade pizza and sushi of all things. I also grew up eating this dish and now I hope to share it with all of you to enjoy.
Stew Ingredients:
2 Boneless Chicken Breast
2 Cartons of Chicken Stock
1 Can Of Sliced Mushrooms, Drained (or 2 Cups Fresh, sliced)
2 Large Carrots, Peeled and Diced
3 Large Potatoes, Peeled and Diced
2 Stalked of Celery, Finely Diced
1 Large Onion, Diced
6 Cloves of Garlic, Minced
4 Bay Leaves
1 Tbsp Parsley
1 Tbsp Basil
Salt and Pepper to Taste
Slurry for Thickening:
3 Tbsp Corn Starch in 3 Tbsp or so of milk
Dumplings Ingredients:
3 Tbsp Vegetable Shortening
1 1/2 Cups All Purpose Flour
2 Tsp Baking Powder
3/4 Tsp Salt
3/4 Cup Milk
Directions:
- Prepare all of your vegetables, wash, peel and dice, then set aside. place potatoes and in bowl of water until ready to add to the stew.
- In a large pot, sauté your onions and mushrooms together for 2 minutes. Next add your minced Garlic and cook for a minute or so more.
- Pour in your chicken stock and add your raw Chicken breast (whole). Next add your celery, carrots, parsley, basil, salt, pepper and bay leaf. Cover and let simmer for 10 minutes or so.
- Drain your potatoes and add them to the stew (These get added later in the cooking process to prevent them from becoming over cooked). Cover and simmer until the chicken is fully cooked and falls apart (approximately 20 min).
- Prepare your Dumplings next. Add to a bowl your flower, baking powder, salt and parsley, whisk it all together. Then add your shortening and work it into a crumble consistency. Lastly add your milk until its all combined and will hold a loose ball shape. (It will be very sticky). Set aside.
- Add your Cornstarch and milk together to create a slurry for thickening your stew.
- Pour into your stew and stir gently until thickened.
- Once thick, reduce heat to low and drop your parsley dumplings on top of the stew using 2 tablespoons to spoon them out. Cook uncovered for 10 minutes and then covered for an additional 10 minutes. Dumplings will be fluffy on the inside once fully cooked.
- Spoon a healthy portion out into a bowl and enjoy it while its hot.
Whether it's Sweet or Savoury, let it be made with love!
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