Maddys Savory Chicken Stew With Potato Dumplings Recipes

Steps:

• In a large saucepan, saute onion in oil for 3-4 minutes or until tender. Add garlic; cook 1 minute longer. Stir in the broth, chicken, celery, carrots and sage. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender., In a small bowl, combine the dumpling ingredients. Drop heaping tablespoonfuls of batter onto simmering soup. Cover and simmer for 20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering).

Steps:

• In a large pot (I use ceramic) melt the butter and 1 tablespoon of olive oil on medium heat. Add the baby carrots and cook for about 10 minutes stirring occasionally.
• Drain the mushrooms and roasted red bell peppers. Reserve the juice from both and set aside.
• Add the thinly sliced onion, drained mushrooms, chopped celery, and roasted red bell peppers to the pot. Cook on medium heat until the onions are soft and translucent, stirring occasionally. (About 15 minutes.)
• Add the garlic, chicken stock, cream of chicken soup (no water) reserved mushroom and roasted red bell pepper juices, thyme, salt and pepper to the pot. Bring to a boil.
• Reduce heat to low, cover, and cook about 2 hours until the carrots are tender.
• While the stew is cooking, preheat the oven to 350 degrees. Lay the chicken breasts on sheet pan. Brush the breasts with 1 tablespoon of olive oil to coat. Sprinkle with salt and pepper. Bake for 35-40 minutes. Set the breasts aside to cool, and add the juices to the pot.
• Mix the flour, milk, potato, a pinch of salt and pepper until a thick paste forms. Set aside. There is no need to precook them in boiling water as the recipe states as we will be cooking them in the stew itself.
• When cool, cut the chicken up into bite sized chunks. When the stew is cooked (the carrots should be soft,) Add the chicken and frozen peas and stir them gently into the stew, and bring the heat up to a gentle boil.
• Drop the polish potato dumpling dough by rounded teaspoon into the pot to form dumplings. Simmer for 20 minutes or until the dumplings taste done. Remove the dumplings when done and check the stew, if you need to thicken it a bit, just use a little corn starch mixed with water. Serve with a bit of toasted bread to sop up that wonderful gravy!

Steps:

• In Dutch oven or large saucepan, heat oil over medium-high heat. Add celery, carrots and onion; cook, stirring frequently, until tender. Stir in chicken, pepper and 6 cups broth. Heat to boiling. Reduce heat to medium-low; simmer 15 minutes.
• Meanwhile, place flour in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture resembles coarse crumbs. Stir in parsley. Add 1/2 cup broth; stir just until dry ingredients are moistened.
• Drop dough by tablespoonfuls onto chicken or vegetables in simmering stew. Cover; cook over medium-low heat 10 to 15 minutes or until dumplings are firm.

Steps:

• Place all ingredients except the celery, cream and dumplings into a large pot, bring to just a boil and reduce heat to a very slow simmer. A bigger chicken will require a little more water.
• Cover and simmer very slow for 1 1/2 to 2 hours, until chicken is falling apart and a rich broth is produced.
• Carefully remove chicken to a platter and allow to cool enough to separate the meat from the bone, cartilage and skin. Be sure to remove all chicken parts from the broth.
• Optional-I like to place the bones back into the broth and simmer slowly, covered for another hour then remove or strain broth through a colander, this is optional but will richen the broth.
• After making sure all bones and chicken parts are removed from pot, tear chicken meat into course pieces and place back into pot.
• Add celery and simmer until the celery is almost done, about 15 or 20 minutes. Add cream and stir.
• Make the dumplings, mix dry ingredients, shred potato to 3/4 cup softly packed, then squeeze out as much liquid as you can, add to dry ingredients and mix well with a fork. (I like fairly dense dumplings, for fluffier dumplings add 1 teaspoon more baking powder.).
• Add the milk and butter, mix until just blended, sometimes because of the potato I have to add a tablespoon or so of more flour, you want biscuit dough consistency.
• Drop by spoonful into the soup, remember they will swell a bit, about double.
• Cover and simmer for 10 minutes, check the dumplings, you may need additional time for the potato to cook (just 4 or 5 minutes), taste a dumpling, there should be no crunchy raw potato.
• If the pot becomes overcrowded with dumplings, stop and place dough covered in the refrigerator, after serving you can replenish the soup with dumplings for seconds or leftovers.
• Add ins - 1 cup of diced carrots may be added in right before the celery if wished. 1/2 cup of sweet peas may also be added right before the dumplings, then you have Deluxe Chicken and Dumplings.

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.

Steps:

• In 2-quart saucepan, heat vegetables, chicken, water, ketchup, Italian seasoning, 1/8 teaspoon garlic salt, the pepper and tomatoes to boiling, stirring occasionally.
• In small bowl, stir Bisquick® mix, milk, parsley flakes and 1/8 teaspoon garlic salt until soft dough forms. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

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.