CHICKEN STEW FRANCAIS WITH PARSLEY DUMPLINGS

Chicken Stew Francais with Parsley Dumplings image

Provided by Susan Bickta

Categories Chicken

Time 1h10m

Number Of Ingredients 19

1/2 c vegetable oil, divided
2 lb chicken thighs, skinless and boneless, cut into bite-size pieces
1/2 c flour
1 pkg dry chicken gravy mix (0.87 ounces), divided
1/2 tsp fresh ground black pepper
2 medium onions, peeled and sliced
3 medium red-skinned potatoes, unpeeled and cut into bite-size chunks
3 medium carrots, peeled and sliced
2 stalk(s) celery, roughly chopped
1 qt chicken broth
1 can(s) chicken gravy (10.5 ounces)
1/4 c dry white wine
1 tsp french tarragon (dried)
2 c flour
1 Tbsp baking powder
1/2 tsp salt
1 1/3 c whole milk
1 tsp vegetable oil
1/2 tsp dried parsley flakes

Steps:

1. Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While oil is heating in pot, place the 1/2 cup flour, black pepper and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in bag and shake and/or knead until all pieces are coated with flour mixture.
2. Transfer chicken to pot on stove. Cook, stirring constantly to break apart chicken pieces, until chicken is browned, about 15-20 minutes. Remove from pot, cover and set aside.
3. Add remaining oil to same pot. Add the onions, potatoes, carrots and celery. Mix well and cook for 4-5 minutes, stirring well to incorporate and browned bits on bottom of pot. Add the chicken broth, remaining gravy mix, chicken gravy, white wine and French tarragon. Mix well, bring to a simmer and return chicken pieces to pot. Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
4. Meanwhile, make the dumpling batter: In a medium bowl, mix the flour, baking powder, salt, milk, 1 tablespoon oil and parsley flakes. Mix just until combined.
5. To make dumplings: Remove cover from pot and drop tablespoonsfuls of batter onto simmering stew. Reduce heat slightly, cover and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick instered into dumpling should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!