Recipe
Chicken Stew with Never Fail Dumplings
Prep Time: 15 min
Cook Time: 1 hr 15 min
Serves: 6
This aromatic chicken stew is delicious on its own, but goes to the next level thanks to the addition of tender, fluffy dumplings.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
Chicken Stew with Never Fail Dumplings:
2 1/2 lb (1.2 kg)
whole chicken
6
carrot(s), peeled
1 cup (250 mL)
celery, sliced
6
potato(es), medium, skin on
1 cup (250 mL)
onion(s)
1
bay leaf
1
sprig rosemary, fresh
6 cups (1.5 L)
water
1 cup (250 mL)
frozen peas
3 tbsp (45 mL)
whole wheat flour
1/2 tsp (2.5 mL)
black pepper, freshly ground
1/2 tsp (2.5 mL)
salt
2 tbsp (30 mL)
cold water
Dumplings:
1/4 cup (60 mL)
cornmeal (polenta)
1 cup (250 mL)
whole wheat flour
2 tsp (10 mL)
baking powder
1/2 cup (125 mL)
2% milk
2 tbsp (30 mL)
olive oil, extra virgin
Instructions
Chicken Stew with Never Fail Dumplings
1
Slice celery and dice onion. Place in large pot with tight fitting lid. Add bay leaf, sprig of fresh rosemary, whole chicken and water and simmer with lid on for 45 minutes or until chicken is cooked through and starting to fall off the bone.
2
Remove chicken and let cool. Remove and discard skin and cut chicken through the bone into serving size pieces. Discard bay leaf.
3
Wash potatoes and cut into quarters or large chunks. Cut the carrots into quarters (or halves depending on size) length-wise and add to hot stock with salt, pepper and the chicken pieces and simmer with lid on for 25 minutes or until potatoes are tender.
4
To thicken, mix flour with cold water and stir to form a smooth paste. Add some hot stock to the flour mixture and mix into stew. Simmer another 5 or so minutes until it thickens.
5
Stir in frozen peas.
Dumplings
1
To make dumplings mix together the flour, cornmeal and baking powder in a bowl. Stir in milk and oil and mix until just moistened.
2
Drop 6 mounds of dumpling batter approximately ¼ cup – 60 mL each by spoonfuls into the simmering stew.
3
Cover with lid and simmer over medium low heat for 15 minutes or until toothpick inserted in centre of dumplings comes out clean. Don't lift the lid or peek as the dumplings need to steam.