STEWED CHICKEN AND DUMPLINGS

Stewed Chicken and Dumplings image

Rich and chickeny, big, puffy onion dumplings-my husband loves this! Enough for 4 medium servings or 2 hungry men

Provided by Jill Faucher-Ross

Time 1h15m

Number Of Ingredients 28

Ingredients

4 chicken thighs or 2 chicken leg and thigh quarters
1/3 c flour
1/2 tsp each of salt and pepper
1 tsp onion powder or granuals
2 Tbsp olive oil
2 clove garlic, pressed or minced
1 medium onion, sliced thin
1 medium red pepper, diced small
1 tsp heaping teaspoon of concentrated chicken broth paste or broth mix or 2 cups of chicken stock (skip the water)
2 c water
2 medium carrots sliced diagonally
12 bite sized potatoes, cut in half
1/4 tsp ground black pepper
1/4 tsp thyme
1/4 tsp basil
1/2 tsp savory
1/2 tsp sage
1 bay leaf
1/2 c frozen peas
1/2 c heavy cream
DUMPLINGS
1 c flour
2 tsp baking powder
1/4 tsp each of salt and pepper
2 tsp onion powder or granuals
3 Tbsp chopped fresh parsley
2 Tbsp melted butter
1/2 c milk

Steps:

1. 1.Mix 1/3 Cup Flour with 1/2 tsp. of salt and pepper and 1 tsp. onion Powder. Dredge the chicken in this. Reserve and refridgerate leftover flour.
2. 2.Heat Olive Oil in a deep, large chicken fryer skillet over medium-high heat and brown chicken thoroughly on both sides.
3. 4.Bring to a boil, lower heat, cover and let simmer a half an hour on low.
4. 5.Mix together a heaping tablespoon of the leftover dredging flour with the cream and a half a cup of water. Stir well and add to the stew along with the peas. Cover and let stew while you mix all dumpling ingredients in a small bowl.
5. 6. Combine all Dumpling dry dumpling ingredients in a medium bowl, wisk in your melted butter and milk. Drop dumpling mix by the tablespoonfuls into the stew, cover and let cook for 15 minutes more. Serve hot and enjoy!

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