Savoury Chicken Stew with Dumplings
A Healthy Dish of Boiled Poultry, Vegetables and Doughboys
Oct 16, 2009 Sheila Aylesworth
For ease of cooking and cleanup, a one, pot chicken stew with dumplings is one the simplest and the healthiest of dishes.
The chicken meat can be cooked with the skin on and removed later when cutting up the meat . It is easier, however, to remove the fat and skin before cooking.
How to Make a Delicious Chicken Stew
Chicken stew can be made from any part of the chicken. Years ago when families were large, most cooks used a cut up, whole chicken. Today, people prefer to use only the meat from the thighs and legs because they are the most flavourful.
Start off by browning five or six chicken pieces in oil. Oil olive is best, but any vegetable oil will do.Then pour oil, chicken and scrapings from the frying pan into a large pot or Dutch oven.
Add enough water or packaged, low, salt chicken broth to fill at least half the pot. (Homemade chicken broth saved from a previous meal is even better.)
Season broth with any spices indigenous to your culture. Most Canadian families use thyme, sage, savoury, one or two bays leaves and a splash of Soya sauce. Add salt and pepper to taste.
Cut vegetables such are carrots, turnips celery, onions, potatoes or any other locally grown favorites, into chunks and add to pot. Suggested amounts for vegetables are:
- 2 large carrots or 4 small
- 1 rutabaga or 1/2 of a large turnip cut into one inch pieces
- 2 medium cooking onions thickly sliced
- 2 stalks of celery, include leaves, but chop them up finely
- 4 or 5 medium potatoes cut into chunks
Cover and bring to a boil, reduce heat to simmer and continue cooking until chicken pieces are partially cooked. Remove chicken from pot, cut meat into bite size pieces and de-bone.
Taste broth and adjust seasoning accordingly. Return chicken to pot and continue simmering until vegetables are soft.
Crock pot chicken stew can be started on low or medium in the morning and in the evening simply turn up the heat and add the dumplings to finish off the meal.
How to Make Dumplings or Doughboys
Doughboy is a term used in some parts of Canada to describe the balls of dough or dumplings cooked on top of a stew.
Easy dumplings can be made with Bisquick, the prepared mix made by Betty Crocker. Simply use the recipe on the package for Rolled Biscuits, but add a quarter cup more milk. The dough should be sticky.
Light fluffy dumplings can also be made from scratch using this recipe:
- 1-1/4 cups flour
- 2 tsp baking powder
- ½ tsp salt
- 3 tbsp margarine or shortening
- 1-¼ cups of milk
- 1 tbsp parsley flakes if desired
Mix flour, baking powder, parsley flakes and salt together.
With two knives or a pastry blender chop in margarine or shortening until it forms coarse pieces. Make a well in the center and add milk mixing well with a fork.
Drop by tablespoonfuls on top of boiling meat or vegetables, not in the liquid. Cook with lid on for 15 minutes. Do not remove the cover until dumplings are done. They should be puff up and look shiny on top.
With a slotted spoon remove dumplings to heated bowl or plate.
If stew looks too thin it can be thickened with a paste made with a tablespoon of flour and a bit of the broth. Remove stew from heat and stir the paste in quickly with a fork or wire whisk. Return stew to heat to allow the broth to thicken. Serve immediately while hot and flavoursome.
Any leftover stew can easily be turned into a soup by adding canned vegetables and seasonings. Either of these delicious dishes are sure to chase away the cold, weather blues.
Plate of Chicken Stew
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