Enjoy this delicious classic – comfort food at its best
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The Stew
- 5 cups chicken broth
- 14 chicken thighs, skinned
- 7 medium carrots, peeled and cut in chunks
- 4 potatoes, peeled and cut in 1″ cubes
- 2 cups boiling onions, peeled
- 3 Tbsp. butter
- 3 stalks celery, chopped
- 1 onion, chopped
- 8 oz. (250 g) small button mushrooms
- 1/3 cup flour
- 1/2 – 1 tsp. dried thyme or tarragon
- salt and pepper to taste
- 1/2 cup frozen peas
- 1/4 cup whipping cream
The Dumplings
- 1 1/2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 2/3 cup milk
- 2 Tbsp. oil
- 1 egg, slightly beaten
- 1 Tbsp. chopped parsley (optional)
Instructions
- To Make Stew: In a large dutch oven, bring broth to a boil. Add chicken, cover and simmer over medium-low heat for 30 minutes. Transfer to a plate and cool. Cut meat into bite-sized pieces. Add carrots and potatoes to broth; cover and cook for 10 minutes. Add onions and simmer, covered until onions are tender, about 5 minutes. Transfer vegetables to a plate. Pour broth into a large measuring cup, adding more broth if necessary to make 5 cups. Using the same pot, melt butter and cook celery, onion and mushrooms, stirring often until softened. Add flour, thyme, salt and pepper. Cook and stir for 1 minute. Gradually whisk in broth and bring to a boil, stirring constantly. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes. Return chicken and juices to pot. Stir in vegetable mixture, peas and cream.
- To Make Dumplings: In a medium bowl, combine flour, baking powder and salt. Mix milk, oil and egg together and add to flour mixture. Stir until dry ingredients are just moistened. Drop dumpling dough by rounded tablespoonfuls onto boiling stew, leaving space around each. Reduce heat, cover tightly (don’t peek!) and simmer 15 minutes, or until dumplings are fluffy and no longer doughy on bottom. Serves 8.
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