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Chicken Stew Recipe
|Frying chicken||3 Pound, cut up (1 Piece)|
|Celery stalks||2 , cut into 1-inch pieces|
|Baby onions||6 , peeled|
|Chicken bouillon cubes||3 (Or Teaspoons)|
|Water||3 Cup (48 tbs)|
|Carrots||4 , cut into thin slices|
|Flour||1⁄4 Cup (4 tbs)|
|Unsifted flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||2 Teaspoon|
|Parsley flakes||1 Teaspoon|
|Milk||2⁄3 Cup (10.67 tbs)|
|Slightly beaten egg||1|
|Grated parmesan cheese||2 Tablespoon|
Serving size: Complete recipe
Calories 4494 Calories from Fat 2309
% Daily Value*
Total Fat 258 g396.3%
Saturated Fat 75.5 g377.6%
Trans Fat 0 g
Cholesterol 1273.5 mg
Sodium 6358.3 mg264.9%
Total Carbohydrates 214 g71.4%
Dietary Fiber 37.1 g148.3%
Sugars 24.4 g
Protein 316 g633%
Vitamin A 902.4% Vitamin C 93.8%
Calcium 157.6% Iron 105.4%
*Based on a 2000 Calorie diet
Microwave, covered, 24 minutes on high, stirring once.
Combine 1/4 cup flour with 1/2 cup water.
Stir into chicken mixture.
Microwave, covered, 8 minutes on high.
Meanwhile, prepare dumplings: combine flour, baking powder, salt and parsley flakes.
Combine milk, egg and oil; add to dry ingredients and mix just until moistened. (Mixture will be soft.) Remove bay leaf and peppercorns from stew and if desired, meat from bone.
Spoon dumplings by rounded teaspoons into hot chicken mixture.
Microwave, covered, 6 minutes on high or until bottom of dumplings are no longer soft on underside.