Old-Fash­ioned Chicken Stew with Dumplings

Western Living - - FOOD -

Chicken stew is a clas­sic ve­hi­cle for doughy dumplings that steam on top as the stew sim­mers. Sim­i­lar to chicken pot pie with dumplings in­stead of pas­try, it’s the ul­ti­mate com­fort dish when the weather turns chilly.

Chicken Stew

Olive or canola oil, for cook­ing 6 to 8 skin­less, bone-in chicken thighs 1 tbsp but­ter 1 medium onion, finely chopped 2 to 3 sprigs fresh thyme 3 tbsp all-pur­pose flour 4 cups chicken stock 1 car­rot, finely chopped ½ cup frozen green peas ⅓ cup half and half or whip­ping cream

Gouda Dumplings

1⅓ cups all-pur­pose flour 1½ tsp bak­ing pow­der ¼ tsp salt ½ cup grated aged Gouda 1 cup whip­ping cream

1. Heat a driz­zle of oil in a wide, heavy Dutch oven over medium-high heat and brown chicken on all sides. Trans­fer to a plate. Add but­ter, onions and thyme (pull leaves off the stems) to the pan and cook for 3 to 4 min­utes or un­til soft. Add flour and stir to coat the onions. Add stock, re­turn chicken to pot and bring to a sim­mer. Cover and cook for 15 min­utes, un­til chicken has cooked through and gravy has thick­ened. Stir in car­rot, peas and cream.

2. Mean­while, stir to­gether flour, bak­ing pow­der and salt. Toss in grated Gouda. Add cream and stir un­til you have a sticky dough. Drop by the spoon­ful onto the sim­mer­ing stew, spac­ing an inch or so apart. Cover and cook un­til dumplings have dou­bled in size and are springy to the touch (about 15 min­utes). Serves 6.

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.