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January 2, 2009

Chicken Stew with Dumplings

Filed under: Bread, Chicken, Main Dish, Vegetables — Tags: — bettylou79 @ 1:24 pm

Another successful meal from yours truly! This was my first attempt at making dumplings and I was a little nervous. I had heard the horror stories of dumplings turning out doughy or tough and many other undesirable outcomes! I was quite excited that these turned out even though I had to give them a few more minutes than the recipe called for.

This is another successful recipe from my new Food Made Fast: One Pot . I saw this in the cookbook and decided that it would be perfect for New Year’s Day. My husband and I started the day by being pretty lazy at our friend’s house and then moved the laziness on to our own house! We ended up meeting my sister-in-law and her husband and their 4 kids for a late lunch and then came back to lounge for a bit more. This recipe definitely is filling! I hope it makes great leftovers for lunch and maybe in a few days too!

Enjoy!

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Chicken Stew with Dumplings

source: Williams-Sonoma Food Made Fast: One Pot

Ingredients:

1 1/2 lb boneless, skinless, chicken thighs, cut into bite sized pieces

salt and pepper

1/2 cup cut into to small pieces plus 2 TB butter

3 carrots, thinly sliced

1 yellow onion, chopped

2 celery stalks, thinly sliced

2 cups plus 2 TB flour

4 cups Chicken broth

1/2 cup baby peas

2 tsp baking powder

1/2 cup milk

2 TB fresh flat leaf Parsley

Directions:

Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt 2 TB butter. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season with salt and pepper, and cook until the vegetables begin to soften and the chicken is opaque, 4-5 minutes. Sprinkle with the 2 tablespoons flour and cook, stirring, for about 2 minutes. Gradually pour the chicken broth, add the peas, and bring to a boil.

Meanwhile, in a medium bowl, combine the 2 cups flour, the baking powder, and 1 teaspoon salt. Using a pastry blender or 2 knives, cut in the 1/2 cup butter until the mixture forms coarse crumbs the size of peas. Add the milk and stir, then knead a few times until the mixture forms a soft dough.

Drop heaping tablespoons of the dough over the top of the boiling stew. Reduce the heat to low, cover the pot, and cook until the dumplings have nearly doubled in size, 7-10 minutes. Sprinkle with the parsley and serve.

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