SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)
♥ Bisquick Heart Smart® recipe! Savor a homemade chicken dinner that's "weeknight quick" to make.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 35m
Yield 3
Number Of Ingredients 11
Steps:
- In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
- In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
- Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.
Nutrition Facts : Calories 310, Carbohydrate 46 g, Cholesterol 40 mg, Fiber 2 g, Protein 20 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 560 mg, Sugar 9 g, TransFat 0 g
MADDY'S SAVORY CHICKEN STEW WITH POTATO DUMPLINGS
We all know the old expression "two heads are better than one," and cooking with JAP is no exception! Here I have combined my chicken stew recipe with Straws Kitchen's Polish Drop Potato Dumplings to make a wonderful stew. Here is the link to the dumplings: https://www.justapinch.com/recipes/side/potatoes/polish-drop-potato-dumplings-cin.html?r=2 What other recipes from JAP combined will make a mouth-watering new dish when combined? Time to explore!
Provided by Maddy HELEINE @Oceanwater
Categories Chicken
Number Of Ingredients 21
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!
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
SAVORY CHICKEN STEW
My mom used to make this in the fall and winter when we were in high school, and it was one of the recipes I was sure to take with me when I moved out on my own.
Provided by Greeny4444
Categories Stew
Time 35m
Yield 4-6 , 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Cook the onion and the garlic in the oil in a large saucepan over medium-high heat, until tender.
- Add remaining ingredients, except for chicken broth and cornstarch.
- Blend the cornstarch into the chicken broth; add to the saucepan.
- Bring to a boil.
- Reduce heat and simmer for 15 minutes, stirring occasionally.
Nutrition Facts : Calories 257.8, Fat 5.4, SaturatedFat 0.8, Sodium 1496.6, Carbohydrate 46.7, Fiber 9.7, Sugar 13.9, Protein 10.8
HERBED DUMPLINGS
Savory dumplings for beef or chicken stew.
Provided by Ronna
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Dumpling Recipes
Time 20m
Yield 6
Number Of Ingredients 9
Steps:
- In a bowl, mix the flour, salt, baking soda, baking powder, thyme, parsley, and oregano. Cut in butter until the mixture resembles coarse crumbs. Gradually add milk, using just enough to form a thick batter.
- Drop by rounded tablespoons into your simmering soup or stew, cover, and allow to cook 15 minutes.
Nutrition Facts : Calories 182.1 calories, Carbohydrate 25.9 g, Cholesterol 17.7 mg, Fat 6.7 g, Fiber 1.1 g, Protein 4.4 g, SaturatedFat 4.1 g, Sodium 771.8 mg, Sugar 1.5 g
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.
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- Prepare the chicken by removing the skin and halving each breast down the middle. Thoroughly season with salt and pepper, your favorite poultry seasoning. Transfer to the refrigerator while you prepare the stew ingredients.
- Prepare a bouquet garni by using a square of cheesecloth and string, add fresh herbs like bay leaves and lemon thyme to the center of the cheesecloth, gather up the corners, and tie off with kitchen twine. Along one end of the string to be much longer than the other. Set to the side.
- Heat 2 tablespoons of oil in a large (8-quart or larger) Dutch oven over medium-high heat until hot. Add the chicken broth and bouquet garni and cook for about 15 minutes until browned. Transfer chicken to a separate bowl.
- Add the remaining oil in the Dutch oven along with the chicken drippings and browned bits on the bottom of the pan. Pour pan juices back into the large Dutch oven, if need be. Stir in the carrots, celery, and onion; cook until the vegetables have browned and softened, about 10 minutes.
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