Ingredients: |
Ingredients: Stew -
2-3 lbs chicken meat
5 c. water
4 potatoes, cut into sixths
3 carrots, cut into pieces
1 medium onion, cut into pieces
10 oz. pkg. frozen peas
½ tsp. salt
pinch of pepper
Dumplings -
1½ c. flour
2 tsp. baking powder
¾ tsp. salt
3 Tbs. butter, softened
¾ c. milk
¼ c. chopped fresh parsley
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Directions: |
Directions:1. In dutch oven, stock pot, place chicken and cover with water. Cover; cook over medium heat until fork tender (50-60 minutes). Remove chicken from broth; skim fat. Remove chicken from bones; return to broth.
2. Add remaining stew ingredients, except peas. Cover; cook over medium heat until vegetables are fork tender (15-20 minutes)
3. In a large bowl, stir together flour, baking powder and salt. Cut in butter until mixture is crumbly. Stir in milk and parsley.
4. Pour in frozen peas. Drop dumplings by rounded Tbs. into hot stew. Cook uncovered, for 10 minutes. Cover; continue cooking until dumplings are tender (8-10 minutes)
Microwave Directions:
Cut carrots into 1/4" slices. Reduce baking powder to 1 3/4 tsp., butter to 1 1/2 Tbs. and milk to 1/2 c. plus 1 Tbs. In 5-qt. casserole place chicken; cover with water. Cover; microwave on HIGH until water comes to full boil (16-18 minutes). Rearrange chicken. Reduce powder to MEDIUM, microwave for 10 minutes. Remove chicken from broth; skim fat. Remove chicken from bones an return to broth. Add remaining ingredients. Except peas. Cover, microwave on HIGH 8 minutes. Reduce power to MEDIUM; microwave until vegetables are crisply tender (7-9 minutes). Meanwhile, prepare dumplings as directed. Add peas to stew. Microwave on HIGH until mixture comes to full boil (3-4 minutes). Drop dumplings by Tbs. into hot stew. Cover; microwave on high, turning dish 1/4 turn after half the time, until dumplings are tender (4-5 minutes) |
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