Tested till perfect Chicken Stew with Dumplings
Chicken Stew with Dumplings
Photography by Matthew Kimura

Chicken Stew with Dumplings

Thick sauce and juicy chunks of chicken and vegetables, topped off with fluffy dumplings, combine to make this stew the ultimate comfort food.

By The Canadian Living Test Kitchen

Source: © CanadianLiving.com

Recipe4 out of 5 based on 82 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8

Ingredients

  • 5 cups 5cupschicken stock
  • 4 lb 4lbskinned chicken thighchicken thighs, (14 pieces)
  • 7 7small carrotcarrots, peeled and cut in half diagonally
  • 4 4potatopotatoes, peeled and cubed
  • 2 cups 2cupspeeled pearl onionpearl onions
  • 3 tbsp 3tbspbutter
  • 3 3chopped celery stalkcelery stalks
  • 1 1chopped oniononions
  • 2 cups 2cupsbutton mushroombutton mushrooms
  • 1/3 cup 1/3cupall purpose flour
  • 1 tsp 1tspdried thyme
  • 1/2 tsp 1/2tspsalt
  • 1/2 tsp 1/2tsppepper
  • 1/2 cup 1/2cuppeas, frozen
  • 1/4 cup 1/4cupwhipping cream

Dumplings

  • 2 cups 2cupssifted cake and pastry flour
  • 2 tbsp 2tbspchopped fresh parsley
  • 4 tsp 4tspbaking powder
  • 1/2 tsp 1/2tspsalt
  • 2 tbsp 2tbspbutter
  • 3/4 cup 3/4cupmilk, (approx)
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Preparation

In a large Dutch oven, bring chicken stock to boil. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks.

Add carrots and potatoes to stock; cover and cook for 10 minutes. Add pearl onions; simmer, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups (1.25 L).

In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stirring to combine.

Dumplings: In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls (15 mL) onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.

Nutritional Information Per serving: about

cal 523 pro 35g total fat 18g sat. fat 8g
carb 54g fibre 5g chol 137mg sodium 1,168mg

% RDI:

calcium 15 iron 36 vit A 173 vit C 23
folate 36
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