Stovetop Chicken Stew And Soft Dumplings Recipe
Make this chicken stew with dumplings in a dutch oven on the stovetop. It is very easy to make! Serve it in a cast iron pan to give your table that 'country-style'. Make meals fun.
Ingredients
Serves 43 Tablespoons olive oil
1 medium onion, diced
3 Tablespoons all purpose flour
3 cups chicken broth
2 carrots, peeled and chopped into large chunks
3 medium size potatoes, peeled and cut into large chunks
A handful of fresh green beans, cut into long pieces
1 Tablespoon olive oil for the chicken
2 chicken breasts, deboned and skinless, cut into small chunks
1/2 teaspoon salt
1/2 teaspoon pepper
DUMPLINGS
1 cup all purpose flour
2 teaspoons baking powder
1⁄4 teaspoon salt
1 egg
1⁄3 cup milk
Directions
Heat the 3 tablespoons of olive oil in a dutch oven over medium heat. Add the onions and cook for a few minutes until tender and translucent. Add the flour and cook, stirring with a wooden spoon until the flour lightly browns. Watch you do not overbrown the flour as it cooks.
Add the chicken broth.
Add the carrots, potatoes and green beans. Bring to a boil, then turn down and let simmer for 10-15 minutes until the vegetables are cooked but not mushy.
Meanwhile cook the chicken breasts.
Heat the 1 tablespoon of olive oil in the cast iron pan. Toss in the chicken pieces and cook until no pink shows. This should only take about 10 minutes or so. Add the chicken to the vegetables. Stir in to combine, leave the heat on low. Do a taste test and season with salt and pepper.
Put the cast iron pan to the side. We will use this pan to serve the meal in. There is no need to wash the flavor of the cooked chicken out.
Dumplings:
In a mixing bowl stir the flour, baking powder and salt together.
In another bowl, stir the egg into the milk.
Make a well in the flour mixture, pour in the liquid. Use a fork to mix it all around to make a gooey batter. If you find your batter is dry, add a wee bit more milk.
Bring the chicken stew to a boil. Keep an eye, stirring as required so you do not have any of the foods sticking to the bottom of the dutch oven.
Using a tablespoon, drop the dumpling batter into the boiling mixture. Let the dumplings start to cook before you stir as you will break them into little pieces if you stir them too quickly. When you get all the dumpling dough into the dutchoven, put on the lid, turn the heat to low and let cook for about 8 minutes.
Shut off, stir gently with a wooden spoon. Transfer from the dutch oven to your 'cast iron pan serving dish' and enjoy your country style meal!