Feb 5, 2011

Chicken stew with parsley dumplings

About twoish years ago, I found this recipe while watching the Food Network.  The show was Quick Fix Meals with Robin Miller.  She had a lot of good ideas and recipes.  One of the best recipes I got from watching her show was a recipe for chicken stew with parsley dumpling which is now one of hubby's favorite meals.  He typically does not eat dinner leftovers for lunch.  However when I make this for dinner, he will make an exception.

Stars of the recipe:



  • 1 tsp. Extra virgin olive oil or vegetable oil

  • 2 cups chopped onion

  • 1 cup sliced carrots

  • 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups

  • 2 cups sliced mushrooms (Sometimes I leave these out because hubby does not like mushrooms.)

  • 1 cup frozen peas

  • 1/2 teaspoon salt, divided

  • 8 cups reduced-sodium chicken broth (I used between 4 and 6 cups instead.)

  • 1 cup all-purpose flour

  • 1 1/2 teaspoons baking powder

  • 1/2 teaspoon baking soda

  • 2 tablespoons chopped fresh parsley leaves

  • 1/4 teaspoon pepper

  • 1/2 cup buttermilk

  • 1 tablespoon olive oil


Steps:


  1. In a large stock pot or Dutch oven, add the oil.

  2. Add the onions and carrots and saute for 1 minute.

  3. Add the chicken and cook just until the chicken starts to brown, but is not cooked through.

  4. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.

  5. Add the chicken broth and set pan over high heat.

  6. Bring to a boil. Let simmer 10 minutes.

  7. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.

  8. Add buttermilk and oil and stir with a fork until mixture comes together.

  9. Using a large spoon or a small ice cream scoop (I use a cookie dough scoop.), drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid.

  10. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!


1 comment:

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