Nutrients per serving
- (when recipe serves 6)
- Protein: 39.0 grams
- Fat: 12.0 grams
- Carbohydrates: 58.0 grams
- Calories: 512
- High Source of Fibre
Potatoes
Chicken and Vegetable Stew with Dumplings
This farmhouse favourite makes comforting use of Ontario's harvest vegetables. After you've added the dumplings, remember not to peek under the lid so they'll cook up light and fluffy.
Cooking Time: 50 Minutes
Servings: 4 to 6
Ingredients:
- 1-1/2 lb (750 g) boneless skinless chicken, cut into large chunks (about 4 thighs and 2 breasts)
- 1/2 cup (125 mL) all-purpose flour
- 2 tbsp (25 mL) vegetable oil
- 1 large Ontario Onion, diced
- 3 Ontario Carrots, peeled and sliced
- 2 stalks Ontario Celery with leaves, sliced
- 8 oz (250 g) Ontario Mushrooms, sliced
- 4 cups (1 L) chicken broth
- 4 medium Ontario Potatoes, peeled and cut into large chunks
- Half of an Ontario Parsnip, peeled and grated (optional)
- 1 tbsp (15 mL) chopped fresh thyme or parsley leaves
- 1 cup (250 mL) milk
- 1/2 cup (125 mL) frozen peas
- Salt and pepper to taste
- 1-1/2 cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- 1/2 tsp (2 mL) salt
- 2 tbsp (25 mL) cold butter
- 3 tbsp (45 mL) finely chopped fresh parsley, chives or green onion
- 1/2 cup (125 mL) milk
Dumplings:
Preparation:
Toss chicken with 3 tbsp (45 mL) of the flour to coat evenly. In large heavy-bottomed saucepan, heat oil over medium-high heat. Add chicken; cook until golden on all sides. Add onion, carrots, celery and mushrooms. Cover and reduce heat to medium; cook for 5 minutes or until vegetables soften, stirring occasionally and scraping up brown bits from bottom of pan. (Add 1/2 cup/125 mL of the broth to prevent burning, if necessary.)
Add broth, potatoes, parsnip (if using) and thyme; cover and bring to boil. Reduce heat to medium-low; simmer for 8 to 10 minutes or until vegetables are almost tender, stirring occasionally.
In small bowl, blend milk with remaining flour until smooth. Stir into stew and cook for about 5 minutes or until thickened, stirring occasionally. Add peas. Season with salt and pepper.
Dumplings:
Into bowl, sift together flour, baking powder and salt; cut in butter until in coarse crumbs. Stir in parsley. Add milk all at once and stir as little as possible with fork to form soft dough. Drop by spoonfuls onto bubbling stew; cover and simmer for 20 minutes without lifting lid.
Tip: Make the stew up to 2 days ahead of time without the peas and dumplings. Add the peas when reheating the stew and just before cooking the dumplings.
