Thick sauce and juicy chunks of chicken and vegetables, topped off with fluffy dumplings, combine to make this stew the ultimate comfort food.
ingredients
Chicken Stew
Dumplings
directions
In stockpot, bring stock to boil.
Add chicken; cover and simmer over medium-low heat for 30 minutes or until juices run clear when chicken is pierced.
With slotted spoon, remove to plate; let cool.
Meanwhile, cut carrots in half attractively on the diagonal.
Add carrots and potatoes to pot; cook, covered, for 10 minutes.
Add onions; simmer covered, for 5 minutes or just until tender.
Drain, reserving stock; if necessary, add enough more stock to make 5 cups (1.25 L).
Remove meat from bones; cut into bite-size chunks.
Return clean pot to medium-high heat; melt butter.
Add onion, celery and mushrooms; cook, stirring often, for about 8 minutes or until softened.
Add flour, thyme, salt and pepper; cook, stirring, for 1 minute.
Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat and simmer, stirring often, for 5 minutes or until thickened enough to coat back of spoon.
Stir in chicken, potato mixture, cream and peas.
In bowl, whisk flour, parsley, baking powder and salt.
Using pastry blender or fingers, cut in butter until in coarse crumbs.
Using fork, stir in milk until sticky dough forms. Drop by tablespoonfuls into simmering stew.
Cover and cook, without lifting lid for about 15 minutes or until dumplings are no longer doughy underneath.