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Saturday, June 17, 2017

Chicken Stew with Parsley Dumplings

1 teaspoon vegetable or olive oil
2 cups chopped onion
1 cup sliced carrots
1 pound boneless, skinless chicken breast, cut into bite-size
pieces, about 2 cups
2 cups sliced mushrooms
1 cup frozen peas
1/2 teaspoon salt, divided
8 cups reduced-sodium chicken broth
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
2 tablespoons chopped fresh parsley leaves
1/4 teaspoon pepper
1/2 cup buttermilk
1 tablespoon olive oil

In a large stock pot or Dutch oven over medium high heat, add the 
oil. Add the onions and carrots and saute for 1 minute. Add the 
chicken and cook just until the chicken starts to brown, but is not 
cooked through. Add the mushrooms, peas, and 1/4 teaspoon salt and 
stir to combine. Add the chicken broth and set pan over high heat. 
Bring to a boil. Let simmer 10 minutes. 
Meanwhile, in a medium bowl, combine flour, baking powder, baking 
soda, parsley, 1/4 teaspoon salt and pepper. Add buttermilk and oil 
and stir with a fork until mixture comes together. Using a large 
spoon or a small ice cream scoop, drop 8 golf ball size (mold with 
your hands, if necessary) dumplings into simmering liquid. Cover pan 
and cook 5 minutes (no peeking!), until dumplings are puffed up and 
cooked through. 

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