Wednesday, March 31, 2010

Chicken Stew with Dumplings

This excellent recipe is from
2 1/2 pounds chicken thighs or legs
 5 cups water
1 teaspoon salt
1/2 teaspoon pepper
2T chooped fresh basil
2T chopped fresh thyme
3/4 pound new potatoes, quartered
 3 carrots, cut into 2-inch pieces
 2 celery ribs, sliced
1 medium onion, cut into eighths 1 (10 ounce) package frozen peas

DUMPLINGS: 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon salt 3 tablespoons butter or margarine 3/4 cup milk 1/4 cup minced fresh parsley


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 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.

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