Maddys Savory Chicken Stew With Potato Dumplings Recipes

CHICKEN STEW WITH DUMPLINGS

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.

CHICKEN STEW WITH NEVER FAIL DUMPLINGS

Steps:

• 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.
• Remove chicken and let cool. Remove and discard skin and cut chicken through the bone into serving size pieces. Discard bay leaf.
• 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.
• 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.
• Stir in frozen peas.
• To make dumplings mix together the flour, cornmeal and baking powder in a bowl. Stir in milk and oil and mix until just moistened.
• Drop 6 mounds of dumpling batter approximately ¼ cup - 60 mL each by spoonfuls into the simmering stew.
• 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.

SAVORY CHICKEN STEW AND DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, mix flour, sage, thyme and pepper. Gradually stir in broth with wire whisk until blended. Heat to boiling over medium heat, stirring constantly. Stir in vegetables and chicken; heat to boiling.
• In small bowl, stir together Bisquick® mix, onions and onion powder. Stir in milk just until moistened. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

HEARTY CHICKEN STEW WITH DUMPLINGS (COOKING FOR 2)

Steps:

• In 2-quart saucepan, heat vegetables, chicken, water, ketchup, Italian seasoning, 1/8 teaspoon garlic salt, the pepper and tomatoes to boiling, stirring occasionally.
• In small bowl, stir Bisquick® mix, milk, parsley flakes and 1/8 teaspoon garlic salt until soft dough forms. Drop by 6 spoonfuls onto boiling stew; reduce heat.
• Simmer uncovered 10 minutes; cover and simmer 10 minutes longer.

STEWED CHICKEN AND DUMPLINGS

Steps:

• Put chicken in large pot with water.
• Add next 7 ingredients.
• Bring to a boil, skimming surface if necessary.
• Simmer for 1 hour, or until tender.
• Mix dumpling ingredients together until just moistened.
• Bring chicken to a slow boil.
• Drop dumplings by tablespoons onto chicken.
• Cover and cook 12 minutes.

BEEF STEW WITH DILLY DUMPLINGS

Steps:

• In a large resealable plastic bag, combine the flour, 1/8 teaspoon salt and pepper. Add meat; seal bag and shake to coat. , In a Dutch oven, brown beef in oil in batches. Add water, stirring to loosen browned bits from pan. Return meat to the pan. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add the carrots, potatoes, onions, celery, parsley, thyme, bay leaf and remaining salt. Bring to a boil. Reduce heat; cover and simmer for 45 minutes or until meat and vegetables are tender. Discard bay leaf., For dumplings, in a large bowl, combine the flour, parsley, baking powder, salt, thyme and dill. Combine the egg, milk and oil; stir into dry ingredients just until moistened., Drop by tablespoonfuls onto simmering stew. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift the cover while simmering).

EBONY'S STEWED CHICKEN AND DUMPLINGS

Steps:

• Prepare the chicken: Cut the chicken into 8 pieces with the back bones (2 breasts, 2 thighs, 2 drumsticks, 2 wings). You also can buy the chicken already cut up. Place in a large, heavy cooking pot or Dutch oven and add the onion, celery, salt, flavor enhancer, garlic salt, paprika and enough cold water to just cover the meat (about 4 cups).
• Cover and bring to a boil over high heat. Skim any foam from the surface, then reduce the heat to low and simmer gently until the chicken is almost completely tender, about 45 minutes.
• When the chicken is almost done, make the dumplings: Whisk the flour, baking powder, sugar and salt in a medium bowl. Add the milk and stir to form a thick, smooth batter.
• Uncover the pot and drop heaping teaspoons of the dumpling batter on top of the chicken, spacing apart slightly. Sprinkle with the parsley and cover the pot. Cook for 20 minutes without lifting the lid. If you cut into a dumpling, the dough should be cooked through to the center. Serve the chicken and dumplings on a platter or in serving dishes, garnished with more parsley.

CHICKEN STEW WITH DUMPLINGS

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 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.