Tuesday, February 12, 2013

Stewed Chicken with Dumplings

Today, I bring to you another golden recipe from my mom's cookbook, Stewed Chicken with Dumplings! I love this recipe for a lot of reasons... okay, mainly for the dumplings and gravy - I am a dumpling fiend - but aside from that, it's actually pretty simple to make. Everything is cooked in the one pot which means minimal dishes to wash when you're done. That's a selling point if I've ever heard one! Last week alone, I cooked Eggs Benedict (for the 2nd time ever) and in the process dirt 2 pots, a frying pan, several ramekins, a whisk, a bowl, measuring spoons, multiple other utensils and then the plates we ate it on. Maybe this isn't as big a selling point to those of you with dishwashers, but that stuff counts to us dishwasherless folk. But I digress.

This recipe is truly yummy and about the hardest part of making it is peeling and chopping all those veggies. Methinks I'll be making this again very soon!

Fun Fact: When I was younger, I would eat around the vegetables and essentially consume dumplings and chicken! Mmmm... dumplings!

  • 2-3lbs Chicken Wings
  • 3 Celery Ribs, chopped
  • 1 Onion, chopped
  • 2 tsp Salt
  • 2 tbsp Parsley
  • 2 Carrots, chopped
  • 4 medium Potatoes, chopped

  • 2 cups of Flour
  • 1 tsp Salt
  • 3 tsp Baking Powder
  • 2 Eggs
  • 2/3 cup Milk

  • 1/2 cup Flour
  • Water

1) Place the chicken wings in a large pot of salted water. Bring to a boil and skim off any residue from the top.

2) Next, add all of your chopped veggies to the pot. Reduce heat and simmer for 45 minutes. In the meantime, prepare your Dumplings.

3) In a medium bowl, whisk together flour, salt and baking powder. Next add your eggs and milk and whisk until everything is nicely combined.

4) Once the 45 minutes are up, your veggies should be done. Using a slotted spoon, remove everything from the pot, chicken included, and set aside in a covered dish to keep warm.

5) Using a tablespoon, drop balls of dumpling mix into your pot. Warning: They will fill the entire bottom, but that's okay! Allow these to cook for approximately 10 minutes or until they're no longer doughy inside. Once they're ready, remove them to a plate.

6) The final step is the gravy. Using the dumpling leftovers and remaining liquid, whisk 1/2 cup of flour, a little at a time into your mixture. If your gravy is too thick, you can add water until it reaches the consistency you prefer. Plate up your chicken, veggies and dumplings then top with gravy. Tastes great with pepper too!

Mmmmm.... Dumplings...

No comments:

Post a Comment