Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Chicken Stew




Source of Recipe


MWL Phyl


Recipe Introduction


This is actually my chicken stew recipe but by omiting the flour it will be a soup instead of stew. You can also omit the potatoes if you wish and replace them with noodles. We really enjoy the herb combination here. You may as well. Very tasty in our opinion and not overpowering.
.
Phyl


.
.
PHYL'S CHICKEN STEW WITH DUMPLINGS
.
Using your own dumpling recipe is definitely an option. I don't always make dumplings although we do enjoy them in this stew.
.



List of Ingredients




.
Yield: 8 servings
.
2 tablespoons vegetable oil
2 cups sliced carrots
1 cup chopped onions
1/2 cup sliced celery
2 (14 ounce) cans chicken broth, divided
6 tablespoons all-purpose flour
2 lbs boneless skinless chicken breasts; cut into 1 inch pieces
3 medium unpeeled potatoes; cut into 1 inch pieces
6 ounces mushrooms, halved; optional
3/4 cup frozen peas
1 teaspoon dried basil leaves
3/4 teaspoon dried rosemary
1/4 teaspoon dried tarragon
3/4 teaspoon salt (3/4 to 1 teaspoon)
1/4 teaspoon black pepper
.
Herb Dumplings:
2 cups biscuit mix
1/2 teaspoon dried basil
1/2 teaspoon dried rosemary
1/4 teaspoon dried tarragon
2/3 cup milk
.


Recipe



• Heat oil in 4-quart Dutch oven over medium heat until hot.
• Add carrots, onion, and celery; cook and stir 5 minutes or until onion is tender.*
• Stir in chicken broth, reserving 1/3 cup; bring to a boil.
• Mix reserved 1/3 cup broth and flour; stir into boiling mixture.
• Boil, stirring constantly, for 1 minute or until thickened.
• Stir chicken, potatoes, mushrooms, peas and herbs into mixture.
• Reduce heat to low; simmer, covered, 18 to 20 minutes or until vegetables are almost tender and chicken is no longer pink in center.
• Add salt and pepper.
.
*Note: You will find such a difference in the taste of your soups and stews if you saute your vegetables first. It is amazing. The flavor really pops.
.
For Herb Dumplings:
• Combine biscuit mix and herbs in small bowl; stir in milk to form soft dough.
• Spoon dumpling mixture on top of stew in 8 large spoonfuls.
• Reduce heat to low.
• Cook, uncovered, 10 minutes.
• Cover and cook 10 minutes or until biscuits are tender and toothpick inserted in center comes out clean