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CHICKEN STEW WITH DUMPLINGS Recipe

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This recipe for CHICKEN STEW WITH DUMPLINGS is from The Ramsey Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 TBS BUTTER
2TBS OIL
3 OR 4 BONELESS SKINLESS CHICKEN BREASTS
1 LARGE ONION CHOPPED
2 OR 3 CELERY STALKS THINLY SLICED OR CHOPPED
16 BABY CARROTS THINLY SLICED OR CHOPPED
1/4 CUP PLUS 1 TBS FLOUR
1 CUP MILK
6 CUPS CHICKEN BROTH
1/2 TSP SALT
1/2 TSP PEPPER
1 TBS THYME
1 OR 2 BAY LEAVES
3 WHOLE CLOVES
1 CUP FLOUR
1 TBS BAKING POWDER
1/2 TSP SALT 1 LARGE EGG LIGHTLY BEATEN
1/2 CUP OF MILK
Directions:
Directions:
MELT BUTTER WITH OIL IN HEAVY DUTCH OVEN HIGH OR MEDIUM HIGH HEAT.BROWN CHIKEN BREASTS IN BATCHES AND REMOVE TO A PLATE. ADD ONION, CELERY, AND CARROTS AND COOK FOR 3 MINUTES OR UNTIL ONION IS TENDER. REMOVE PAN FROM HEAT AND STIR IN FLOUR. RETURN TO HEAT AND COK VEGETABLE ROUX FFOR 5 MINUTES, STIRRING CONSTANTLY OR UNTIL GOLDEN BROWN. REMOVE PAN FROM HEAT AND STIR IN CHICKEN STOCK, MILK, SALT, PEPPER, THYME, BAY LEAF, AND CLOVES. RETURN TO HEAT AND BRING TO A BOIL.ADD CHICKEN AND REDUCE HEAT. SIMMER STEW, PARTIALLY COVERED FOR 35 MINUTES. REMOVE CHICKEN TO A PLATE TO COOL. DISGARD BAY LEAF AND CLOVES. TEAR UP CHICKEN OR SHRED. RETURN TO POT AND TURN BURNER TO HIGH. ADD DUMPLING BATTER ON TOP OF BUBBLING STOCK BY TABLESPOOONFULS REDUCE HEAT TO LOW. COVER AND COOK FOR 20 MINUTES WITHOUT PEAKING.

TO MAKE DUMPLINGS COMBINE FLOUR, BAKING POWDER,SALT, EGG AND MILK UNTIL JUST BLENDED.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
1 1/2 HOUR
Personal Notes:
Personal Notes:
FAVORITE IN THE WINTER

 

 

 

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