German Chicken Stew With Caraway Dumplings

Recipe by Olha7397
READY IN: 2hrs 20mins




  • In a large casserole or stew pot, melt the butter over medium high heat.
  • Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
  • Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
  • Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
  • Cover with the boiling water, and bring to just below a boil.
  • Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
  • At no time should the broth ever boil, otherwise the chicken will be tough.
  • Add the peas and cook for 10 more minutes.
  • Season with salt and pepper and add the lemon juice.
  • While the stew is simmering, prepare the dumplings.
  • Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
  • Cover and cook for 20 minutes without looking.
  • Serve immediately.
  • Makes 6 servings.
  • TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
  • NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
  • Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
  • The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
  • Peel celeriac before using.
  • Parsley root is grown specifically for large roots.
  • The texture and density of the root are similar to those of celeriac.
  • They store well.
  • Peel parsley root before using.
  • Clifford A.
  • Wright Real Stew.