Recipe: Chicken Stew with Dumplings

Ingredients:5 cups (1.25 L) chicken stock (approx)14 chicken thighs (about 4 lb/2 kg), skinned1 bunch small carrots (about 7), peeled and cut in half diagonally4 potatoes, peeled and cut in 1-inch (2.5 cm) cubes2 cups (500 mL) pearl onions (284 g pkg), peeled3 tbsp (50 mL) butter3 stalks celery, chopped1 onion, chopped2 cups (500 mL) small button mushrooms (about 8 oz/250 g)1/3 cup (75 mL) all-purpose flour1 tsp (5 mL) dried thyme1/2 tsp (2 mL) each salt and pepper1/2 cup (125 mL) frozen peas1/4 cup (50 mL) whipping creamDumplings:2 cups (500 mL) sifted cake-and-pastry flour2 tbsp (25 mL) chopped fresh parsley4 tsp (20 mL) baking powder1/2 tsp (2 mL) salt2 tbsp (25 mL) butter3/4 cup (175 mL) milk (approx)

 

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.


You may also want to watch:


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.

Most Read

 

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.

Become a Supporter

This newspaper has been a central part of community life for many years. Our industry faces testing times, which is why we're asking for your support. Every contribution will help us continue to produce local journalism that makes a measurable difference to our community.

Become a Supporter