Chicken Stew with Dumplings

By Joschef

Ingredients

• 5 cups chicken stock
• 4 lbs skinned chicken thighs, (14 pieces)
• 7 small carrots, peeled and cut in half diagonally
• 4 potatoes, peeled and cubed
• 2 cups peeled pearl onions
• 3 tbsp butter
• 3 chopped celery stalks
• 1 chopped onions
• 2 cups cups button mushroom
• 1/3 cup all purpose flour
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/2 cup peas, frozen
• 1/4 cup whipping cream
• 2 cups sifted cake and pastry flour
• 2 tbsp chopped fresh parsley
• 4 tsp baking powder
• 1/2 tsp salt
• 2 tbsp butter
• 3/4 cup cupmilk, (approx)

Details

Servings 8
Adapted from canadianliving.com

Preparation

Step 1

In a large Dutch oven, bring chicken stock to boil.
Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes.
With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks.

Add carrots and potatoes to stock; cover and cook for 10 minutes.
Add pearl onions; simmer, covered, just until onions are tender, about 5 minutes.
With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups (1.25 L).

In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes.
Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon.
Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stirring to combine.

Dumplings: In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls (15 mL) onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.