stewed chicken and dumplings
(1 rating)
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Rich and chickeny, big, puffy onion dumplings-my husband loves this! Enough for 4 medium servings or 2 hungry men
(1 rating)
yield
2 -4 Depending on size
prep time
15 Min
cook time
1 Hr
method
Stove Top
Ingredients For stewed chicken and dumplings
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4chicken thighs or 2 chicken leg and thigh quarters
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1/3 cflour
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1/2 tspeach of salt and pepper
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1 tsponion powder or granuals
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2 Tbspolive oil
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2 clovegarlic, pressed or minced
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1 mdonion, sliced thin
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1 mdred pepper, diced small
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1 tspheaping teaspoon of concentrated chicken broth paste or broth mix or 2 cups of chicken stock (skip the water)
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2 cwater
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2 mdcarrots sliced diagonally
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12bite sized potatoes, cut in half
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1/4 tspground black pepper
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1/4 tspthyme
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1/4 tspbasil
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1/2 tspsavory
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1/2 tspsage
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1bay leaf
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1/2 cfrozen peas
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1/2 cheavy cream
- DUMPLINGS
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1 cflour
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2 tspbaking powder
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1/4 tspeach of salt and pepper
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2 tsponion powder or granuals
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3 Tbspchopped fresh parsley
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2 Tbspmelted butter
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1/2 cmilk
How To Make stewed chicken and dumplings
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11.Mix 1/3 Cup Flour with 1/2 tsp. of salt and pepper and 1 tsp. onion Powder. Dredge the chicken in this. Reserve and refridgerate leftover flour.
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22.Heat Olive Oil in a deep, large chicken fryer skillet over medium-high heat and brown chicken thoroughly on both sides.
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34.Bring to a boil, lower heat, cover and let simmer a half an hour on low.
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45.Mix together a heaping tablespoon of the leftover dredging flour with the cream and a half a cup of water. Stir well and add to the stew along with the peas. Cover and let stew while you mix all dumpling ingredients in a small bowl.
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56. Combine all Dumpling dry dumpling ingredients in a medium bowl, wisk in your melted butter and milk. Drop dumpling mix by the tablespoonfuls into the stew, cover and let cook for 15 minutes more. Serve hot and enjoy!
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