CHICKEN STEW WITH DUMPLINGS
I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Provided by 2ND COURSE
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g
GERMAN CHICKEN STEW WITH CARAWAY DUMPLINGS
HUHNEREINTOPF MIT KUMMELKLOSSEN. Eintopfgericht, means meal made in one pot. Many of these German stews are prepared days in advance and they are excellent reheated. The final stew will be tender, with the chicken falling off the bone, and if you make it with caraway dumplings, you'll have a substantial meal that can feed a group of people.
Provided by Olha7397
Categories Stew
Time 2h20m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large casserole or stew pot, melt the butter over medium high heat.
- Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
- Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
- Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
- Cover with the boiling water, and bring to just below a boil.
- Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
- At no time should the broth ever boil, otherwise the chicken will be tough.
- Add the peas and cook for 10 more minutes.
- Season with salt and pepper and add the lemon juice.
- While the stew is simmering, prepare the dumplings.
- Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
- Cover and cook for 20 minutes without looking.
- Serve immediately.
- Makes 6 servings.
- TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
- NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
- Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
- The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
- Peel celeriac before using.
- Parsley root is grown specifically for large roots.
- The texture and density of the root are similar to those of celeriac.
- They store well.
- Peel parsley root before using.
- Clifford A.
- Wright Real Stew.
CHICKEN STEW WITH DUMPLINGS
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.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- 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 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.
Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
CHICKEN STEW OLE WITH CORN DUMPLINGS
This is an old recipe, but very spicy and tasty. It came in a Family Circle magazine. My daughter passed this along to me. A great Southwestern dish.
Provided by out of here
Categories Stew
Time 2h
Yield 10 serving(s)
Number Of Ingredients 23
Steps:
- Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
- Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
- Remove the chicken with a slotted spoon. Let
- the chicken cool.
- Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
- Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
- Cut the chicken into bite-sized pieces, add to the stew.
- Now mix all the corn dumpling ingredients
- together,in a bowl.
- Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.
Nutrition Facts : Calories 310.4, Fat 8, SaturatedFat 3.1, Cholesterol 84.1, Sodium 1676.8, Carbohydrate 36.1, Fiber 3.9, Sugar 4.8, Protein 24.4
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