Chicken Stew and Dumplings

One Pot Comfort Food

Stew Ingredients:

  • 1 cup of celery
  • 2 small yellow onions
  • 2 cups of carrots
  • 5 potatoes
  • 1 box of chicken stock
  • water and 1 heaping tbsp of cornstarch
  • 1 tbs of fresh thyme
  • 1 tbs of fresh rosemary
  • 2 boneless skinless chicken breasts cut across the grain is small chunks
  • salt and pepper to taste
  • 3 tbs of vegetable oil

Directions:

In a large dutch oven add your 2 tbs of vegetable oil and turn your stove on  high. Once the oil is very hot add the chunks of chicken in batches.

Do not crowd the chicken in the pot we do not want to steam them we want to produce a golden brown exterior on each chicken morsel. This is where you are going to get your surge of flavor. Once all pieces of chicken are cooked I let them cool on a plate while we start on the vegetables.

You should now have beautiful brown bits(fond) in the bottom of your dutch oven. Add 1 tbsp of veg oil and add all your veggies to saute them. Apply some elbow grease and as the veggies let off steam  scrape all those yummy bits of the bottom of your pot.

Once your veggies have softened deglase your pan with 2 cups of chicken stock and add your chicken pieces back to the pot.

Last time I made stew I had a lot of base and chicken so I froze some. Sorry I didn't have pics of previous steps.

Cut your potatoes up in bite size pieces and add to your pot along with the fresh herbs. Let boil and wait for your potatoes to cook.

The starches in the potatoes will naturally thicken your stew a little bit. Now take a little bit of water with your cornstarch and stir together. Add this mixture to the pot and let boil. Once boiled turn your stew to simmer now we make the dumplings :)

Dumpling Ingredients:

  • 2 cup of flour
  • 2 tsp of baking powder
  • 1/2 tsp salt
  • 2 tbs of butter
  • 1 cup of milk

Whisk together your dry ingredients, then add your butter and incorporate through the flour.

Clean hands work for me:)

Now add your milk and stir only till incorporated. Over stirring will = tough dumplings! Don't do it!! Now turn your stew back up to med high and drop chunks of the dough into your hot pot. Put the lid on immediately and now wait for 7 minutes WITHOUT PEEKING.

I can't believe I forgot to take a picture of the dough or dropping them in the pot! Sorry next time I will and then add the pics HERE

After 7 minutes it should look like this:

Notice the dumplings expand so much you can't even see the stew under all that yummy tender fluff.

Turn stove off and wait till stew cools a bit or you will BURN your tongue.

Voila and Bon Appetite


PS: I made a pear salad with arugula to go with dinner. I sliced the pear thinly added to bed of arugula, I toasted some walnuts on the stove top with a few tsp of sugar to get them nice and crunchy, I also threw in some parmesan cheese. I served it with Trader Joe's Cranberry Blue cheese vinaigrette dressing.

 

[recipe title="Chicken Stew and Dumplings" servings="8" time="1 1/2hrs" difficulty="medium"]

 

Stew Ingredients:

  • 1 cup of celery
  • 2 small yellow onions
  • 2 cups of carrots
  • 5 potatoes
  • 1 box of chicken stock
  • water and 1 heaping tbsp of cornstarch
  • 1 tbs of fresh thyme
  • 1 tbs of fresh rosemary
  • 2 boneless skinless chicken breasts cut across the grain is small chunks
  • salt and pepper to taste
  • 3 tbs of vegetable oil

Directions:

In a large dutch oven add your 2 tbs of vegetable oil and turn your stove on  high. Once the oil is very hot add the chunks of chicken in batches.

Do not crowd the chicken in the pot we do not want to steam them we want to produce a golden brown exterior on each chicken morsel. This is where you are going to get your surge of flavor. Once all pieces of chicken are cooked I let them cool on a plate while we start on the vegetables.

You should now have beautiful brown bits(fond) in the bottom of your dutch oven. Add 1 tbsp of veg oil and add all your veggies to saute them. Apply some elbow grease and as the veggies let off steam  scrape all those yummy bits off the bottom of your pot.

Once your veggies have softened deglase your pan with the box of chicken stock and add your chicken pieces back to the pot.

Cut your potatoes up in bite size pieces and add to your pot along with the fresh herbs. Let boil and wait for your potatoes to cook.

The starches in the potatoes will naturally thicken your stew a little bit. Now take a little bit of water with your cornstarch and stir together. Add this mixture to the pot and let boil. Once boiled turn your stew to simmer now we make the dumplings :)

Dumpling Ingredients:

  • 2 cup of flour
  • 2 tsp of baking powder
  • 1/2 tsp salt
  • 2 tbs of butter
  • 1 cup of milk

Whisk together your dry ingredients, then add your butter and incorporate through the flour.

After 7 minutes the dumplings will be full and fluffy. Remove pot from heat, and serve.

[/recipe]