Chicken Stew Recipe
Summary
Preparation Time10 MinCooking Time38 Min
Ready In48 MinDifficulty LevelBit Difficult
Health IndexHealthyServings6
HealthyHigh Protein
Ingredients
| 1 3 lbs. frying chicken, cut up | ||
| 2 stalks celery, cut into 1-inch pieces | ||
| 6 baby onions, peeled | ||
| Bay Leaf | 1 | |
| Peppercorns | 4 | |
| Salt | 1 Tablespoon | |
| 3 cubes or teaspoons chicken bouillon | ||
| Water | 3 Cup (16 tbs) | |
| 4 carrots, cut into thin slices | ||
| Flour | 1/4 Cup (16 tbs) | |
| All purpose flour | 1 1/2 Cup (16 tbs) (Dumplings:) | |
| Baking powder | 2 Teaspoon (Dumplings:) | |
| Salt | 1/2 Teaspoon (Dumplings:) | |
| Parsley flakes | 1 Teaspoon (Dumplings:) | |
| Milk | 2/3 Cup (16 tbs) (Dumplings:) | |
| 1 slightly beaten egg | ||
| Oil | 2 Tablespoon (Dumplings:) | |
| 2 tablespoons grated | ||
| Parmesan cheese | ||
Directions
MAKING
1) Take a 4-quart casserole or Dutch oven and combine chicken, celery, onion, bay leaf, peppercorns, salt, bouillon and water in it.
2) Cover and cook for 24 minutes, stirring once.
3) Stir in carrots to this.
4) Mix 1/2 cup water to 1/4 cup flour.
5) Add this to the chicken mixture and cover and cook for 8 minutes.
6) In the meantime start preparing dumplings by mixing the flour together with baking powder, salt and parsley flakes.
7) Mix milk, egg and oil.
8) Add this to the dry ingredients and mix well until moistened.
9) Discard the bay leaf and peppercorns from stew and also meat from bone if desired.
10) Take rounded teaspoons and put dumplings into hot chicken mixture.
11) Cover and cook for 6 minutes till the dumplings bottom is firm below.
SERVING
12) Serve hot.
1) Take a 4-quart casserole or Dutch oven and combine chicken, celery, onion, bay leaf, peppercorns, salt, bouillon and water in it.
2) Cover and cook for 24 minutes, stirring once.
3) Stir in carrots to this.
4) Mix 1/2 cup water to 1/4 cup flour.
5) Add this to the chicken mixture and cover and cook for 8 minutes.
6) In the meantime start preparing dumplings by mixing the flour together with baking powder, salt and parsley flakes.
7) Mix milk, egg and oil.
8) Add this to the dry ingredients and mix well until moistened.
9) Discard the bay leaf and peppercorns from stew and also meat from bone if desired.
10) Take rounded teaspoons and put dumplings into hot chicken mixture.
11) Cover and cook for 6 minutes till the dumplings bottom is firm below.
SERVING
12) Serve hot.
Chef
