Spicy Chicken Stew and Dumling
Source of Recipe
Antilope
Recipe Introduction
Tasty Chicken Stew and Dumplings
I made this recipe this evening for dinner and it was really good.
This makes a delicious chicken stew with dumplings that are 3-inches across.
Makes 6 servings - 8 cups of stew and 12 to 16 dumplings. Time 1 1/2 to 2 hours
CHICKEN STEW:
4 to 6 large Chicken Thighs, uncooked, bone-in, skin-on, fresh or thawed
12 cups of Water
6 teaspoons Chicken Bouillon Powder (or 6 Chicken Bouillon Cubes)
2 Tablespoons Onion Flakes
2 Tablespoons Onion Powder
1 teaspoon Seasoning Salt
1/2 teaspoon Poultry Seasoning
1/4 teaspoon Celery seed
1/8 teaspoon Ground Black Pepper
3 stalks of Celery, chopped
2 large Carrots, chopped
3 Tablespoons All-purpose Flour
1/2 cup Cold Milk
1 (10 oz) can Condensed Cream of Chicken Soup
2 Tablespoons of Butter
Add water to a 6-quart dutch oven on the stove top. Add chicken thighs, chicken bouillon powder, onion flakes, onion powder, seasoning salt, poultry seasoning, celery seed and black pepper to the dutch oven.
Bring to a boil and cook until temperature of chicken thighs, near bone, is 175-degrees F., about 30 to 45 minutes.
Remove chicken thighs from stew and allow them to cool. Remove bones, skin and other undesireable bits and discard.
Dice remaining cleaned chicken meat and return it to the stew.
Add chopped celery and carrots to stew and boil until they are tender, about 30 minutes.
Use a potato masher to partially mash some of the carrots, celery and chicken meat to thicken stew and enhance flavor.
Remove stew from heat and skim excess fat from top of broth.
Return stew to medium heat and bring to a low boil.
Stir the flour into the cup of cold milk until all lumps are gone and then pour milk mixture into the stew.
Add the can of condensed cream of chicken soup to the stew. Stir in the 2 Tablespoons of butter.
Reduce stew to a simmer. Stir well to combine ingredients.
Allow stew to simmer gently while mixing the dumplings. Prepare Dumpings and add them to the stew using recipe below:
DUMPLINGS:
2 cups All-Purpose Flour
1 Tablespoon Baking Powder
1 teaspoon Chicken Bouillon Powder OR 1 teaspoon of Table Salt
3 Tablespoons Butter, softened
1 cup Milk
In a mixing bowl, stir the dry ingredients (flour, baking powder, and chicken bouillon powder or salt) together.
Add the butter to the cup of milk and heat the milk/butter until just lukewarm in a microwave (do not over-heat), about 45 seconds to
1 minute. Stir the warmed milk mixture into the flour mixture with a fork until batter is smooth. It will look kind of like cottage cheese.
Make sure the stew is gently simmering. Just a light simmer, too much bubbling will break the dumplings apart.
Using a 2-inch cookie dough / ice cream scoop (or 2 large spoons), drop golf-ball-sized dumplings into the simmering stew. It should
make about 12 dumplings. Reduce the heat to low, but still a gently bubbing stew, add cover, and cook until the dumplings have doubled
in size, 18 to 20 minutes.
To serve, ladle a dumpling or two into a soup bowl and then fill the bowl with chicken stew.
Serve warm.
|
|
member logon
