Chicken Stew with Sweet Potato Dumplings

By ROBandSEAN

This hearty stew brings together the best ingredients of all the seasons.

Ingredients

• Ingredients for Chicken & Tarragon Stew
• 4 tablespoons butter
• ¼ cup flour
• 2 carrots, medium diced
• 2 stalks celery, medium diced
• 1 large onion, medium diced
• 2 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 4 boneless, skinless chicken breasts, cut into chunks
• ½ tablespoon salt
• 2 teaspoons black pepper
• ¼ cup heavy cream
• 6 tablespoons tarragon, minced
• 2 tablespoons parsley, minced
• Sweet potato dumpling batter (recipe below)

Details

Servings 4
Adapted from winemag.com

Preparation

Step 1

Directions for for Chicken & Tarragon Stew
Heat oven to 350˚F. In Dutch oven, melt butter over medium heat. Add flour and cook until roux forms. Add carrots, celery, onion and garlic. Cook until vegetables have softened, about 7 minutes.

Add broth and simmer 10–12 minutes. Add chicken, salt and pepper. Simmer until meat is cooked through, about 10 minutes. Stir in heavy cream, parsley and 4 tablespoons tarragon until combined. Remove from heat and allow to cool slightly.

Dollop dumpling batter on stew, leaving some of surface uncovered. Bake until batter has puffed and browned, about 30 minutes. Garnish with remaining tarragon. Serves 4.

Sweet Potato Dumpling Batter Ingredients and Directions
In large bowl, mix ½ cup cornmeal, 2 tablespoons all-purpose flour, 1 teaspoon baking powder, 1 teaspoon salt, ½ teaspoon sugar and ½ teaspoon black pepper. In separate bowl, add 1 cup milk, 3 eggs, 1 large boiled and mashed sweet potato and 2½ tablespoons melted butter. Whisk until smooth. Using spatula, fold wet mixture into dry until incorporated.