Chicken and Parsley Dumplings

Recipe by Chef Gerard
READY IN: 1hr
SERVES: 8
YIELD: 8 oz Bowls
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • FOR THE DUMPLINGS:
  • Combine and sift flour, baking powder and salt.
  • Add milk and mix lightly.
  • Do not overmix.
  • Consistency should be slightly softer than biscuit dough.
  • FOR THE STEW:
  • Saute onions in melted butter until soft.
  • add flour.
  • Stir and cook slowly for 10 minutes.
  • do not brown.
  • Add hot stock.
  • stir until thickened and smooth.
  • Add hot milk and cream and blend well.
  • Saute peppers, carrots and celery until soft add to stew.
  • Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
  • Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
  • Cover and bake 20 minutes at 350°F or until dumplings are cooked.
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