Country Chicken Stew With Basil Dumplings
- Ready In:
- 5hrs
- Ingredients:
- 14
- Serves:
-
6
ingredients
- 12 small white onions
- 1 lb boneless skinless chicken thighs
- 1 lb boneless skinless chicken breast half
- 1⁄2 tablespoon chopped fresh basil leaves or 1/2 teaspoon dired basil leaves
- 1 large red bell pepper, seeded and cut into 1-inch squares
- 4 large garlic cloves, thinly sliced
- 2 cups chicken broth
- 1⁄3 cup dry white wine
- 2 tablespoons unbleached all-purpose flour
- 2 tablespoons butter, at room temp
- 1 lb fresh asparagus, trimmed and cut into 11/2-inch lengths
-
for dumplings
- 1 cup buttermilk biscuit and baking mix
- 1⁄3 cup whole milk
- 1⁄4 cup chopped fresh basil leaves or 1 tablespoon dried basil leaves
directions
- using a sharp knife, make a small X in the root end of each onion. Bring a saucepan of water to a boil. Add the onions, lower the heat, and simer for 5 minutes. Drain and rinse under runnning cold water. Slip skins off onions.
- Rinse chicken and pat dry . Qyarter the thighs and chickcen breast halves. Stir in basil and season with salt and pepper.
- Put chicken pieces in a 3 1/2qt or larger crockery slow-cooker. Top with onions, bell pepper, and garlic. Pour in stock and wine. Do not stir. Cover and cook on LOW for 6-8 hours or on HIGH for 2-2 1/2 hours.
- Stir the stew. If cooking on LOW, change setting to HIGH. In a small bowl, blend together the flour and butter. Stir into slow cooker. Cook, stirring, until sauce begins to thicken, about 5 minutes. Stir into asparagus.
- In a medium bowl, combine dumpling ingredients until evenly moistened. Drop by tablespoons onto hot stew in 6 small mounds. Cover and cook for another 25-30 minutes, until dumplings are cooked through. Serve immediately.
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