Chicken Stew with Dumplings

Chicken Stew with Dumplings 150 Author: Canadian Living Credits: Chicken Stew with Dumplings 150

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

  • Portion size 8 servings

Ingredients

  • 5 cups chicken stock
  • 4 lbs skinned chicken thighs (14 pieces)
  • 7 carrots peeled and cut in half diagonally
  • 4 potatoes peeled and cubed
  • 2 cups peeled pearl onions
  • 3 tablespoons butter
  • 3 celery stalks
  • 1 onion
  • 2 cups button mushrooms
  • 1/3 cup all purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup peas frozen
  • 1/4 cup whipping cream
Dumplings:
  • 2 cups sifted cake and pastry flour
  • 2 tablespoons chopped fresh parsley
  • 4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 3/4 cups milk (approx)

Method

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 facts <b>Per serving:</b> about

  • Sodium 1168 mg
  • Protein 35 g
  • Calories 523.0
  • Total fat 18 g
  • Cholesterol 137 mg
  • Saturated fat 8 g
  • Total carbohydrate 54 g

%RDI

  • Iron 36.0
  • Fibre 0.0
  • Folate 36.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 15.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 173.0
  • Vitamin C 23.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Chicken Stew with Dumplings

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