Prep 15 mins
Cook 45 mins
This recipe was inspired by a recipe I found in a magazine, but I changed it quite a bit to reflect our tastes and memories of what the dish should be. It's a creamy chicken stew with fluffy light dumplings with parsley. This is a Southern U.S. recipe.
- 3 1⁄2 lbs chicken parts (your choice, we prefer thighs without bone)
- 1 1⁄4 teaspoons kosher salt
- 3⁄4 teaspoon pepper
- 1 cup flour
- 1 1⁄2 teaspoons poultry seasoning (divided)
- 3 -4 tablespoons canola oil
- 1 small onion, chopped
- 4 carrots, sliced
- 1 (14 ounce) can chicken broth or 1 1⁄4 cups home made chicken broth
- 3⁄4 cup water
- 2 stalks celery, chopped
- 2 tablespoons flour
- melted butter
- 1 cup milk (or use 1 can of cream of chicken soup in place of white sauce)
- 1 cup frozen peas
- 1 1⁄2 cups flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt (or use 1 1/2 cups biscuit mix instead of the above three ingredients)
- 3⁄4 cup whole milk
- 2 tablespoons parsley, chopped
- Sprinkle the chicken parts with 3/4 tsp salt and 1/2 tsp pepper.
- Place the flour in a resealable bag with the flour and 1 tsp poultry seasoning; add about two pieces of chicken at a time and shake the bag to thoroughly coat the chicken, placing the coated chicken on a rack, repeating until all the pieces are coated with flour.
- Heat one half of the oil in a large deep chicken fryer skillet, and add the chicken parts; brown for a few minutes on each side until a nicely golden brown color (depending on the size of the skillet, it might take two batches), and set chicken aside.
- Add the rest of the oil to the skillet, heat, and add the onion, and carrot; saute until lightly browned and tender.
- Add the chicken broth, water, browned chicken, celery, the remaining salt, pepper and poultry seasoning; cover and simmer 30 minutes.
- Make the white sauce: Whisk 2 T flour in a saucepan with melted butter for about a minute, then add 1 cup milk, heating until thickened.
- Add the white sauce (or can of cream of chicken soup) and frozen peas.
- Make the dumplings, mixing all ingredients together and stirring until the dry ingredients are moistened.
- Drop heaping tablespoon portions of the dumplings into the simmering chicken/liquid.
- Cover and continue to simmer for 12 minutes, or until a toothpick inserted into the dumpling comes out clean.
- Serve while hot.
What a treat this was! I made this for my husband for his birthday and he really enjoyed it-told me a couple of times while he was eating how good it was! I used the boneless chicken thighs as was suggested. I didn't make any changes. Thank you for sharing this delicious recipe!
Oh. My. Goodness. This was comfort food at it's best! On a thundery and stormy afternoon (even though it's still 85 degrees!), this was the best. My dumplings did come out a bit chewy, but I think that was me. Everything was perfectly balanced and flavorful. Even DH, who is a bit tired of the round-the-world trip, said to rate this a perfect 10! Thank you so much for posting! Made for Culinary Quest 2014.
Very yummy comfort food! I have wanted to make chicken fricassee and dumplings for ages and now did it, and I'm so glad! I used gluten free flour in place of regular and added 1 tablespoon beaten egg to the dumpling batter because the gluten free flour doesn't glue well. It turned out perfect. The gluten free flour mix which I used was brown rice flour, white rice flour, yellow cornflour and potato starch. I will make this again! Thanks for sharing :)