Best German Chicken Stew With Caraway Dumplings Recipes

GERMAN CHICKEN STEW WITH CARAWAY DUMPLINGS

Steps:

• In a large casserole or stew pot, melt the butter over medium high heat.
• Once it has stopped sizzling, brown the chicken, gizzards (if they are included), and chopped onion until golden, turning occasionally, about 12 minutes.
• Sprinkle the flour over the chicken pieces and turn them to absorb the flour.
• Add the celeriac, parsley roots, carrots, whole white onions, peppercorns, and bay leaf.
• Cover with the boiling water, and bring to just below a boil.
• Reduce the heat to very low, using a diffuser if necessary, and simmer until the meat is nearly falling off the bone and the vegetables are tender, about 2 hours.
• At no time should the broth ever boil, otherwise the chicken will be tough.
• Add the peas and cook for 10 more minutes.
• Season with salt and pepper and add the lemon juice.
• While the stew is simmering, prepare the dumplings.
• Drop the dough by the tablespoon on top of the stewing chicken, making sure the balls don't sink into the gravy.
• Cover and cook for 20 minutes without looking.
• Serve immediately.
• Makes 6 servings.
• TO MAKE THE DUMPLINGS: Stir together the eggs, flour, vegetable oil, salt and caraway seeds.
• NOTE: Celeriac and Parsley Root are wonderful vegetables for a stew.
• Both, though, are big, bulbous, root-like vegetables with lots of ugly, hairy-looking rootlets coming off the central portion.
• The best celeriac is that of medium size, without secondary corms, and with a modest clump of leaves.
• Peel celeriac before using.
• Parsley root is grown specifically for large roots.
• The texture and density of the root are similar to those of celeriac.
• They store well.
• Peel parsley root before using.
• Clifford A.
• Wright Real Stew.

CHICKEN STEW WITH DUMPLINGS

Steps:

• 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. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

GERMAN CHICKEN

Steps:

• Preheat oven to 350°F.
• In a 9x13" baking dish, place the sauerkraut in a single layer.
• Place the chicken on top of the sauerkraut.
• Pour the barbecue sauce over the chicken.
• Cover and bake in the preheated oven for 30 minutes or until the chicken is cooked and the juices run clear.

GRANDMA'S OLD WORLD GERMAN CHICKEN SOUP & DUMPLINGS

Steps:

• Slice hard rolls thinly and place in a large bowl; set aside to dry overnight.
• Add the water to the chicken, season to taste and cook slowly for several hours.
• An hour or so before serving time, make soup balls as follows:
• Soak bread in warm milk. Bread should be moist, but not soggy.
• If using, fry onion and bacon in butter until onion is tender (If not using skip to step 7).
• Stir onion and bacon into moist bread.
• Add parsley flakes, eggs, salt and pepper to bread.
• Stir to combine all ingredients.
• Shape into large dumplings.
• Drop into boiling soup.
• Simmer uncovered, for 20 minutes, or until dumplings rise to surface.

CHICKEN STEW WITH DUMPLINGS

Steps:

• De-bone chicken and cut into chunks or shred. Set aside.
• Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes. Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
• Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.

UKRANIAN BORSCHT WITH CARAWAY DUMPLINGS

Steps:

• Season the short ribs with 1 teaspoon of salt and set aside.
• Heat a Dutch oven over high heat; add olive oil, and brown the short ribs well, in batches, about 10 minutes each batch.
• Remove ribs and set aside; reduce heat to medium, stir in onions and garlic, cook, stirring occasionally, until the onions are softened, about 10 minutes.
• Return the ribs to the pot and add the peppercorns and bay leaves; cover with water and bring to a simmer.
• Reduce heat to maintain simmer, loosely cover, and cook until ribs are tender, about 1 1/2 hours.
• Skim away any foam or fat from the surface and stir in the turnips and carrots; continue to cook until the vegetables are soft and the ribs are very tender (falling off the bone), 30 to 45 minutes.
• Remove ribs from pot and discard the bones; shred the meat into medium sized chunks and return to the pot.
• Stir in tomato juice, kvass, and cabbage and return to a simmer; using a grater or food processor, shred the beets, then add to the pot and stir in vinegar.
• Meanwhile, prepare the dumplings: In a small bowl, whisk together the flour, baking powder, salt and caraway seeds.
• In a separate small bowl, beat eggs and milk.
• Drizzle the egg mixture over the flour while stirring with a fork until a stiff, sticky batter forms.
• Taste the soup and add salt and pepper as desired.
• Drop spoonfuls of the caraway dumpling mixture onto the simmering soup; cover pot and let dumplings steam until they are set and firm, about 10 minutes.
• Serve with sour cream and fresh dill.

CHICKEN STEW OLE WITH CORN DUMPLINGS

Steps:

• Bring the chicken broth to a boil in a 5-quart pan. Add chicken, onion, celery, salt, garlic, and pepper.
• Cover and cook over medium-low heat 45 minutes, or until the chicken is tender.
• Remove the chicken with a slotted spoon. Let
• the chicken cool.
• Add potatoes, carrots, corn, tomato sauce, salsa, and the undrained chilies to the pan. Cover and cook 20 minutes or until the vegetables are almost tender.
• Meanwhile, mix flour and water in a small bowl until well blended. Stir this into the stew.
• Cut the chicken into bite-sized pieces, add to the stew.
• Now mix all the corn dumpling ingredients
• together,in a bowl.
• Drop dumpling batter a tablespoon at a time on top of the stew in pan. Cover and cook 20 minutes, until dumplings are cooked through.