CHICKEN STEW WITH EASY DUMPLINGS

 

CHICKEN STEW WITH EASY DUMPLINGS

So the famous Punxsutawney Phil predicts early spring!  The Pennsylvania famous Ground hog came out to check his shadow and said SPRING will come early. Where is it?  Today we are only 35 degrees in the country as our high and it does not fell like spring! 

So what better to do on a Sunday then get some fresh vegetable from the local market (walking inside for exercise) and make a good chicken hot stew!

5 chicken thighs, skin on

2 tablespoons olive oil

5 cups waters chicken broth (or water and bouillon)

1 teaspoon coarse salt

1/2 teaspoon ground pepper

½ cup fresh chopped parsley

1/2 teaspoon oregano

1/4 teaspoon dried thyme

2 bay leaves

2 medium/large potatoes, chopped in large bite size pieces

3 carrots cut into 2-inch pieces (or a big handful of the tiny carrots)

3 celery ribs, sliced with leaves if attached

1 medium onion, diced

1 can cream of mushroom condensed soup

In a hot casserole pan on the stove heat 2 tablespoons of olive oil and brown the chicken on all sides over medium/high heat.  Remove the chicken and add all spices and vegetables. The chicken will have released fats and the leftover olive oil will be plenty of fat to take care sautéing the added vegetables. 

 

 

 

Cook until the vegetables have cooked and become tender.

 

 

 

Replace the chicken and add the chicken broth.  Simmer for about 40 minutes.  Remove chicken and remove its skin and bone and replace the chicken in as big chunks as possible.  Add the soup.

 

 

 

 

 

Mix dumplings as per “Bisquick” direction and cook on top of the stew. (1 cup mix 1/3 cup milk; mix and let sit 3-4 minutes.  Drop on top of hot simmering stew (do not mix) and after 10 minutes cover and keep simmering for another 10 minutes). You are all ready now

 

 

 

 

 

TIPS:

·        I like to make soup from the leftovers, so I choose to dice my vegetables from the start rather than in larger chunks as a stew normally have and then have to chop the vegetables in the stew.

·        To make soup: blend all for a cream soup or blend a part including the leftover dumplings and bits of veggies and broth base – leaving some veggies and chicken whole. (chunky version- your call)

·        Some people put frozen peas into the stew

·        You can omit the soup and keep the broth clear. 

·        Add mushrooms.

 

As always be your own Creative Dump Cook and change this recipe to what YOU have on hand!