Chicken and Parsleyed Dumpling Stew
This is a Readers' Favorite from Family Circle Magazine in 1983.
- 1/2 cup all-purpose flour
- 3/4 teaspoon salt
- Pinch plus 1/4 teaspoon pepper
- 1 (3 pound) broiler-fryer, cut up
- 3 tablespoons vegetable oil
- 1 tablespoon
- 1 medium-size onion, sliced
- 1 clove garlic, finely chopped
- 1 (13
3/4 ounce) can chicken broth
- 2 cups water
- 1 large rib celery, sliced
cup all-purpose baking mix (buttermilk or regular)
- 1 1/2 tablespoons chopped
- 1 1/2 teaspoons dried rosemary
- 1/3 cup milk
- 1 (10 ounce) package
frozen mixed vegetables
- Mix flour, 1/4 teaspoon salt and pinch of pepper in plastic bag. Add chicken;
shake to coat.
- Heat oil and butter in large Dutch oven over medium heat. Add chicken; sauté
until lightly browned, 10 minutes. Add onion and garlic; sauté 3 minutes, until
golden brown. Add broth, water, celery and remaining salt and pepper. Simmer, covered,
- Combine baking mix, parsley and rosemary in bowl. Stir in milk. Uncover stew;
bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time,
and drop into stew; you should have about 20 dumplings. Cook, uncovered, 5 minutes
over medium heat. Cover; cook 5 minutes, until dumplings are firm.
- Ladle into bowls.