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Chicken Stew with Dumplings

Total Time

Prep: 10 min. Cook: 1 hour 35 min.

Makes

8 servings

My mother usually didn't care for dumplings. But she raved about this stew...dumplings and all. It's a down-home delicious meal that I make often for my family.

Ingredients

  • 2-1/2 to 3 pounds bone-in chicken thighs or drumsticks
  • 5 cups water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon dried thyme
  • 3/4 pound new potatoes, quartered
  • 3 carrots, cut into 2-inch pieces
  • 2 celery ribs, sliced
  • 1 medium onion, cut into eighths
  • 1 package (10 ounces) frozen peas
  • DUMPLINGS:
  • 1-1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 tablespoons butter or margarine
  • 3/4 cup milk
  • 1/4 cup minced fresh parsley

Directions

  1. Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender.
  2. Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.
  3. Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

Nutrition Facts

1 cup: 340 calories, 12g fat (5g saturated fat), 72mg cholesterol, 706mg sodium, 35g carbohydrate (7g sugars, 4g fiber), 23g protein.

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