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Sunday, November 3, 2013

Chicken Stew And Dumplings



Ohhhhh My! ! ! Chicken Stew For Dinner Tonight...Yummy Tender Dumplings. My Granny cook the best tasting dumpling both ways flat ones and fat ones.It did not matter which ones she will prepared we was ready to eat them up with that good old chicken and veggie gravy.

My Grandmother Like Using Chicken Thighs In Her Chicken Stew.She Stated The Chicken Thighs Are More Richer And Give A Better Broth.

Ingredients

2 1/2 pounds chicken thighs

6 cups water

1 1/2 teaspoon salt

Black pepper To taste

1/2 teaspoon dried basil

1/4 teaspoon dried thyme

1 (10 ounce) package frozen peas

3 carrots, cut into 2-inch pieces

2 celery ribs, sliced

1 medium onion, cut into eighths

 DUMPLINGS

1 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3 tablespoons margarine

3/4 cold water

1/4 cup minced fresh parsley


Direction

Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender.

Remove fat.


Remove chicken from broth; allow to cool. Debone chicken and cut into chunks



Return to broth. Add next ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender.

Cooking by covering and cook for15 mins on med heat



FAT DUMPLINGS

Combine flour, baking powder and salt in a bowl


Cut in butter until mixture



Resembles coarse crumbs.


Stir in water and parsley.



Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes.


Cover and cook for 5-10 minutes or until the dumplings are tender.