"Hunger is the best sauce in the world."--Cervantes

Chicken Stew and Dumplings Recipe

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This recipe for Chicken Stew and Dumplings, by , is from The Sliwa Family Cookbook , 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!

Contributor:  
Contributor:  
Liz Sliwa

Category:
Category:

Ingredients:  
Ingredients:  
You will need:
1 3-pound chicken fryer
2 Tbsps. olive oil
2 medium onions. Coarsely chopped
2 stalks celery
3 cups chicken stock
1 small winter squash (I would use turnip)
2 potatoes peeled and cubed
1 cup peas
Salt and pepper

The Dumplings
You will need:
¾ cup flour
1 tsp baking powder
½ tsp salt
1 ½ Tbsps butter
½ cup milk
1 tsp chopped parsley or chives.

Put all ingredients into a bowl, and stir – set aside till ready to drop by tspfuls into the stew.

Directions:
Directions:
Heat oil sauté the chicken pieces add onion and celery. Stir and brown chicken on all sides; add chicken stock, simmer 15 mins. Add squash and potatoes simmer 10 mins. When stew had simmered, add salt and pepper and peas. Drop dumplings into the stew, cover, and let simmer 15-20 mins. DO NOT OPEN THE POT TO PEEK

Number Of Servings:
Number Of Servings:
leftovers ar great!
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
I used to make this during winter on the weekends when we would finish skating. It was great comfort food.

 

 

 

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