Chicken Stew With Dumplings
- Ready In:
- 1hr 45mins
- Ingredients:
- 17
- Serves:
-
6-8
ingredients
- 2 1⁄2 lbs chicken thighs or 2 1/2 lbs chicken legs
- 5 cups water
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄2 teaspoon dried basil
- 1⁄4 teaspoon dried thyme
- 3⁄4 lb new potato, 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
- 3⁄4 cup milk
- 1⁄4 cup minced fresh parsley
directions
- 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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RECIPE SUBMITTED BY
LonghornMama
United States