CHICKEN STEW WITH PARSLEY DUMPLINGS
Provided by Robin Miller : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a large stock pot or Dutch oven over medium high heat, add the oil. Add the onions and carrots and saute for 1 minute. Add the chicken and cook just until the chicken starts to brown, but is not cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine. Add the chicken broth and set pan over high heat. Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream scoop, drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through.
CHICKEN STEW WITH LEMON AND ROSEMARY
Provided by Food Network Kitchen
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 425 degrees F.
- Season the chicken generously with salt and pepper. Heat the oil and 1 tablespoon butter in a Dutch oven (12-inch diameter) over medium-high heat. Lay half of the chicken pieces skin-side down in the skillet. Cook the chicken, until golden-brown on both sides, turning once, about 8 minutes. Transfer to a plate. Repeat with remaining chicken.
- Reduce the heat to medium, add the carrots and celery, and cook until just tender, about 10 minutes. Add the rosemary, and cook until fragrant, about 1 minute more. Add the lemon juice, and scrape up any browned bits that cling to the pan with a wooden spoon. Add the broth, onions, lemon zest, and 1 teaspoon salt and bring just to a boil.
- Return the chicken skin-side up to the pot, taking care that the skin is just over the surface of the liquid, and then put the stew in the oven. Cook, uncovered, until the chicken is cooked through, tender, and lightly glazed and brown, about 40 minutes. Baste the chicken occasionally in the last 20 minutes of cooking. Meanwhile, use a fork to work the remaining 2 tablespoons butter into the 2 tablespoons flour to make a paste.
- Remove the stew from the oven. Remove and discard the rosemary and arrange all the vegetables and chicken (reserving the juices in the pan) in a serving dish/bowl. Place the Dutch oven over medium heat and whisk the butter/flour mixture into the juices until dissolved. Bring to a boil and simmer until thickened. Pour sauce over the chicken and serve immediately over buttered noodles.
CHICKEN STEW WITH DUMPLINGS
I've been dying to do a chicken and dumpling dish for a while. Could there be a better time than winter for a true comfort dish?
Provided by 2ND COURSE
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 1h5m
Yield 8
Number Of Ingredients 18
Steps:
- De-bone chicken and cut into chunks or shred. Set aside.
- Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
- Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.
Nutrition Facts : Calories 463.8 calories, Carbohydrate 37.9 g, Cholesterol 95.9 mg, Fat 21.3 g, Fiber 4.2 g, Protein 29.7 g, SaturatedFat 8.5 g, Sodium 1161.2 mg, Sugar 3.4 g
CHICKEN STEW WITH ROSEMARY DUMPLINGS RECIPE
Provided by Hester
Number Of Ingredients 19
Steps:
- In plastic bag, combine flour, salt and pepper, coat chicken. Fry chicken in oil for 8 - 10 minutes until browned on all sides. Set aside. Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over veggies. Pour 1/2 cup chicken stock into skillet and cook over medium-high scraping brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine. DUMPLINGS: In a bowl, mix flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with fork to make a lumpy dough. Droop dumpling over chicken pieces. Cover and cook on high for 25 - 30 minutes. Serve garnished with fresh rosemary.
CHICKEN STEW WITH DUMPLINGS
My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 8 servings.
Number Of Ingredients 18
Steps:
- Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
Nutrition Facts : Calories 340 calories, Fat 12g fat (5g saturated fat), Cholesterol 72mg cholesterol, Sodium 706mg sodium, Carbohydrate 35g carbohydrate (7g sugars, Fiber 4g fiber), Protein 23g protein.
ROSEMARY CHICKEN STEW
This is a great healthy, hearty dish for a cold night. It's particularly good served with homemade biscuits! If you prefer, put ingredients in a casserole and bake in the oven at 350 degrees F.
Provided by SAHARA836
Categories Soups, Stews and Chili Recipes Stews Chicken
Time 10h55m
Yield 8
Number Of Ingredients 12
Steps:
- Into a large stock pot over medium heat, place chicken, mushrooms, and onions. Mix in tomatoes, carrots, and celery. Then stir in beans, garlic, rosemary, and enough water to not quite cover. Bring to a low simmer, and cook until chicken is soft, about 2 to 3 hours. Season with salt and pepper to taste. To thicken, stir in cornstarch, if necessary.
Nutrition Facts : Calories 365.3 calories, Carbohydrate 42.3 g, Cholesterol 57.1 mg, Fat 6.6 g, Fiber 13 g, Protein 34.7 g, SaturatedFat 1.9 g, Sodium 215.7 mg, Sugar 7.1 g
CHICKEN STEW WITH CORNMEAL DUMPLINGS
This dish isn't fancy, but it's so simple and so good on a cold evening. It's also very quick. My family and I prefer this over traditional chicken and dumplings.
Provided by P48422
Categories Stew
Time 1h
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a wide, deep pot, combine the chicken, stock and bay leaf- bring to a boil then reduce the heat to medium, cover the pot and simmer for 15 minutes.
- Skim the broth of any fat.
- Stir in the celery, carrots, onion and thyme.
- Contine to simmer over medium heat, partially covered, until the vegetables are tender (about 15 minutes).
- Stir in the kale.
- Season to taste with salt and pepper.
- Dumplings: Mix the dry ingredients together, then cut in the butter until the mixture is crumbly (a food processor makes this really easy).
- Add the milk and mix just until combined.
- Drop tablespoons of the dumpling batter in clumps over the top of the stew.
- Discard the bay leaf and thyme sprigs and serve.
Nutrition Facts : Calories 949.9, Fat 48, SaturatedFat 16, Cholesterol 209.3, Sodium 1094.1, Carbohydrate 68.6, Fiber 6.5, Sugar 11.6, Protein 60.2
DILLY STEW WITH ROSEMARY DUMPLINGS
You can think of it as a play on vegan chicken and dumplings or just take it for what it is - a soul-satisfying, thick and hearty stew with chunky potatoes and carrot, creamy white beans, all laced through and through with dilly yumminess. The dumplings soak up all that goodness on the outside, while staying deliciously doughy in the center. From Post Punk Kitchen.
Provided by Cinnamon Turtle
Categories Stew
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- First we're going to make a roux, but it has a little less fat than a traditional roux, which means it doesn't get as goopy. If you'd like a more traditional roux, just add extra oil.
- Preheat a large, heavy bottom pot over medium-low heat.
- Add the oil and sprinkle in the flour. Use a wooden spatula to toss the flour in the oil, and stir pretty consistently for 3 to 4 minutes, until the flour is clumpy and toasty.
- Add the onion and salt, and toss to coat the onions completely in the flour mixture. As the onions release moisture, they will coat more and more. Cook this way for 5 minutes, stirring often. Add garlic and stir for 30 more seconds or so.
- Stream in the vegetable broth, whisking constantly to prevent clumping. Add the celery, potatoes, carrot, dill, thyme, paprika and black pepper, then turn the heat up and cover to bring to a boil. Keep a close eye and stir often, so that it doesn't clump or boil over.
- Once boiling, reduce the heat to a simmer and let cook uncovered for 20 to 25 minutes, stirring occasionally, until the stew is nicely thickened and the potatoes and carrots are tender.
- In the meantime, prepare the dumplings.
- Sift the flour, baking powder and salt together in a large mixing bowl. Mix in the rosemary. Make a well in the center and add the milk and olive oil. Use a wooden spoon to mix together until a wet dough forms.
- When the stew is ready, mix in the beans and plop dough right on top of the stew in spoonfuls. You should get about 14 dumplings. Cover the pot tightly and cook for about 14 more minutes. The dumplings should be nice and firm. Use your ladle to dunk them into the stew to coat.
- Ladle stew into bowls, topped with dumplings. And serve!
Nutrition Facts : Calories 441.6, Fat 12.3, SaturatedFat 1.8, Sodium 907, Carbohydrate 71.4, Fiber 12.5, Sugar 3.3, Protein 12.5
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CHICKEN AND ROSEMARY DUMPLINGS RECIPE | MYRECIPES
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- Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
- Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
- To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
- Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.
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- Prepare the chicken by removing the skin and halving each breast down the middle. Thoroughly season with salt and pepper, your favorite poultry seasoning. Transfer to the refrigerator while you prepare the stew ingredients.
- Prepare a bouquet garni by using a square of cheesecloth and string, add fresh herbs like bay leaves and lemon thyme to the center of the cheesecloth, gather up the corners, and tie off with kitchen twine. Along one end of the string to be much longer than the other. Set to the side.
- Heat 2 tablespoons of oil in a large (8-quart or larger) Dutch oven over medium-high heat until hot. Add the chicken broth and bouquet garni and cook for about 15 minutes until browned. Transfer chicken to a separate bowl.
- Add the remaining oil in the Dutch oven along with the chicken drippings and browned bits on the bottom of the pan. Pour pan juices back into the large Dutch oven, if need be. Stir in the carrots, celery, and onion; cook until the vegetables have browned and softened, about 10 minutes.
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