Chicken And Dumpling Stew Recipe
Ingredients
| Carrot parsnip | 1 Cup (16 tbs) | |
| Chicken thighs | 4 | |
| 2 chicken backs | ||
| Bay Leaf | 1 | |
| 1 16-ounce can tomatoes, cut up | ||
| 2 cups canned or frozen corn, peas, green beans, and/or wax beans | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| 1/2 teaspoon poultry seasoning or ground sage | ||
| Dried basil | 1/2 Teaspoon, crushed | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 Cup (16 tbs) | |
| Baking powder | 1 1/2 Teaspoon | |
| Milk | 1/2 Cup (16 tbs) | |
| Cooking oil | 2 Tablespoon | |
| American Cheese | 1/2 Cup (16 tbs), shredded | |
Directions
In a 3-quart saucepan combine vegetable peelings, chicken, bay leaf, 3 cups water, 3/4 tea-spoon salt, and1/4 teaspoon pepper.
Bring to boiling; reduce the heat.
Cover and simmer for 1 hour.
Remove chicken.
Strain broth.
When chicken is cool enough to handle, remove and discard skin and bones.
Cut up chicken.
Skim fat from broth.
Reserve 2 cups broth; freeze remainder for another use.
In the same saucepan combine reserved 2 cups broth and chicken.
Stir in undrained tomatoes, vegetables, onion, poultry seasoning or sage, and basil.
Bring to boiling; reduce the heat.
Cover and simmer for 5 minutes.
Stir together 1/2 cup cold water and 1/4 cup flour.
Stir into chicken mixture.
Cook and stir till thickened and bubbly, then cook and stir for 1 minute more.
To make dumplings, in a bowl stir together 1 cup flour, baking powder, and 1/4 teaspoon salt.
Stir together milk and cooking oil.
Add to dry ingredients, stirring just till moistened.
Drop dough from tablespoon to make 6 to 8 mounds atop bubbling stew.
Cover tightly and simmer for 15 minutes or till a wooden toothpick inserted in a dumpling comes out clean.
Sprinkle dumplings with cheese.
Bring to boiling; reduce the heat.
Cover and simmer for 1 hour.
Remove chicken.
Strain broth.
When chicken is cool enough to handle, remove and discard skin and bones.
Cut up chicken.
Skim fat from broth.
Reserve 2 cups broth; freeze remainder for another use.
In the same saucepan combine reserved 2 cups broth and chicken.
Stir in undrained tomatoes, vegetables, onion, poultry seasoning or sage, and basil.
Bring to boiling; reduce the heat.
Cover and simmer for 5 minutes.
Stir together 1/2 cup cold water and 1/4 cup flour.
Stir into chicken mixture.
Cook and stir till thickened and bubbly, then cook and stir for 1 minute more.
To make dumplings, in a bowl stir together 1 cup flour, baking powder, and 1/4 teaspoon salt.
Stir together milk and cooking oil.
Add to dry ingredients, stirring just till moistened.
Drop dough from tablespoon to make 6 to 8 mounds atop bubbling stew.
Cover tightly and simmer for 15 minutes or till a wooden toothpick inserted in a dumpling comes out clean.
Sprinkle dumplings with cheese.
Chef
