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Country Chicken Stew with Basil Dumpling




Source of Recipe


MiMi


List of Ingredients





12 small white onions
water
4 chicken thighs quarters
4 chicken breasts quarters
1/2 Tablespoon chopped fresh basil leaves (or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1" squares
4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablespoons all purpose flour
2 Tablespoon butter - room temperature
1 pound fresh asparagus - cut into 1-1/2" lengths



Recipe



Dumplings:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)


Using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to boil. Add the onions, lower the heat, and simmer for 5 minutes. Drain and rinse under running cold water. Slip skins off onions.

Rinse chicken and pat dry. Stir in basil and season with salt and pepper. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker. Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO NOT stir. Cover and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2 hours.

Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow-cooker. cook, stirring until sauce begins to thicken, about 5 minutes. Stir in asparagus.

In medium bowl, combine dumpling ingredients until evenly moistened. Drop by Tablespoons onto hot stew in 6 small rounds. Cover and cook for another 25 to 30 minutes, until dumplings are cooked through. Serve immediately!