Prep 20 mins
Cook 30 mins
This stew is definitely in the "comfort foods" category. Grandma made it almost every Sunday for the family dinner. (Grandpa had a chicken farm.) I actually think my version is better. The addition of the frozen vegetables add color and you can add as many as you want to.
- 1 large chicken, cut into pieces,visible fat removed
- 2 stalks celery, sliced,leafy part too
- 1 large onion, chopped
- 2 parsnips, peeled and sliced (optional)
- 1⁄2-1 teaspoon seasoning salt (I like Lawrys)
- 1⁄2 cup minced Italian parsley
- 2 cups frozen mixed vegetables (I like the kind with peas, beans, carrots, and small lima beans)
- 2 tablespoons flour
- water, to cover an inch
- 1 3⁄4 cups flour
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons minced parsley
- 2 tablespoons minced chives or 2 tablespoons green onions or 2 tablespoons regular onions
- 1⁄4 teaspoon dried thyme (optional)
- 1⁄4 teaspoon dried marjoram (optional)
- 2⁄3 cup milk
- 1 egg
- Place chicken, celery, onion, parsley, parsnips in a large Dutch oven and cover with water.
- Bring to a boil and lower heat to medium low, just hot enough to maintain a slow simmer.
- When chicken is tender, remove the chicken to a bowl.
- Whisk the flour into about 1/2 cup of the chicken broth from the pot.
- When smooth, return to the pot, stir and heat to thicken.
- Add seasoning salt to your taste.
- When the gravy tastes just right, return the chicken and add the frozen vegetables to the pot.
- Prepare the dumplings: Sift flour, baking powder, and salt together.
- Stir in parsley, chives; thyme and marjoram if you're using them.
- Beat the milk and egg together and add to the dry ingredients.
- Stir with a fork just until mixed.
- Don't beat or handle too much.
- Bring chicken and gravy to a simmer.
- Drop heaping tablespoons of the dumpling batter all over the surface of the stew.
- Replace cover and steam for about 10 minutes.
- If you have more batter than you have room, make a second batch.
- Don't overcrowd the dumplings.
Comfort food? You ain't kiddin! BF has always been very anti-chicken and dumplings due to bad experiences at a camp with the canned variety (which is more like chicken and glue-balls than dumplings), but for some reason, he found this recipe and requested we made it. I tinkered with the recipe a bit- I sauteed the veggies, then sauteed the chicken, made a roux with the flour and then added homemade vegetable broth instead of water. Worked very well. I didn't use a whole chicken, but rather some boneless, skinless thighs. I added frozen green beans and peas, which was nice. The real star of this recipe, though is the wonderful tender dumplings. They had lovely flavor from the spices and herbs. I used whole wheat pastry flour for mine, which was wonderful. They fluffed up gorgeously and even reheated okay the next day! I actually did not have room in my stockpot (9Qt) for all the dumpling batter, though I wish I had because they were dreamy. Great comfort food. I thought the parsnips added great flavor and texture, and I think that potatoes might be a nice addition too! Thank you Mary; this one is a keeper!!!