Chicken Stew with Never Fail Dumplings

Chicken Stew with Never Fail Dumplings

This aromatic chicken stew is delicious on its own, but goes to the next level thanks to the addition of tender, fluffy dumplings.

Ingredients

  • Serves: 6
  • Prep Time:
  • Cook Time:

Chicken Stew with Never Fail Dumplings:

  • 2 1/2 lb (1.2 kg) whole chicken
  • 6 carrot(s), peeled
  • 1 cup (250 mL) celery, sliced
  • 6 potato(es), medium, skin on
  • 1 cup (250 mL) onion(s)
  • 1 bay leaf
  • 1 sprig rosemary, fresh
  • 6 cups (1.5 L) water
  • 1 cup (250 mL) frozen peas
  • 3 tbsp (45 mL) whole wheat flour
  • 1/2 tsp (2.5 mL) black pepper, freshly ground
  • 1/2 tsp (2.5 mL) salt
  • 2 tbsp (30 mL) cold water

Dumplings:

  • 1/4 cup (60 mL) cornmeal (polenta)
  • 1 cup (250 mL) whole wheat flour
  • 2 tsp (10 mL) baking powder
  • 1/2 cup (125 mL) 2% milk
  • 2 tbsp (30 mL) olive oil, extra virgin

Instructions

Chicken Stew with Never Fail Dumplings

  1. Slice celery and dice onion. Place in large pot with tight fitting lid. Add bay leaf, sprig of fresh rosemary, whole chicken and water and simmer with lid on for 45 minutes or until chicken is cooked through and starting to fall off the bone.

  2. Remove chicken and let cool. Remove and discard skin and cut chicken through the bone into serving size pieces. Discard bay leaf.

  3. Wash potatoes and cut into quarters or large chunks. Cut the carrots into quarters (or halves depending on size) length-wise and add to hot stock with salt, pepper and the chicken pieces and simmer with lid on for 25 minutes or until potatoes are tender.

  4. To thicken, mix flour with cold water and stir to form a smooth paste. Add some hot stock to the flour mixture and mix into stew. Simmer another 5 or so minutes until it thickens.

  5. Stir in frozen peas.

Dumplings

  1. To make dumplings mix together the flour, cornmeal and baking powder in a bowl. Stir in milk and oil and mix until just moistened.

  2. Drop 6 mounds of dumpling batter approximately ¼ cup – 60 mL each by spoonfuls into the simmering stew.

  3. Cover with lid and simmer over medium low heat for 15 minutes or until toothpick inserted in centre of dumplings comes out clean. Don't lift the lid or peek as the dumplings need to steam.

Nutrition Info

  • Per 690 g serving Amount
  • Calories 530
  • Protein 48 g
  • Fat 12 g
  • Saturated Fat 3 g
  • Carbohydrate 56 g
  • Fibre 8 g
  • Sugar 5 g
  • Cholesterol 130 mg
  • Sodium 500 mg
  • Per 690 g serving % Daily Value
  • Potassium 39
  • Calcium 15
  • Iron 25
  • Vitamin A 6
  • Vitamin C 70
  • Vitamin B6 81
  • Vitamin B12 40
  • Folate 30
  • Magnesium 52
  • Zinc 47

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