This meal if not really my own original recipe, but from one I adapted to fit my family. The original recipe is here: http://www.herbcompanion.com/cooking/fresh-flavor-for-old-favorites-chicken-stew-with-rosemary-garlic-dumplings.aspx My updates include a slightly smaller piece of chicken for each serving, more veggies, and different spices. Oh, and more good, grass-fed butter! I don’t typically cook with or even buy white flour, but this meal is just so comforting and soul-filling that it is worth going for it.
I’ve found this meal is one that is worth the slightly increased amount of effort compared to my normal dinners. The fact that it serves 8 (or our family of 3+ for at least 3 meals as my little one needs only 1/4 a chicken breast instead of half) is a huge help! Reheated in the oven it tastes just as good as freshly baked. Just typing this is making me hungry!
Chicken Stew with Rosemary Garlic Dumplings: Serves 8
- 4 tablespoons butter, divided
- 2lbs chicken tenders (or 4 chicken breasts, each breast split into two width-wise, making 8 pieces of chicken)
- 1-2 tbsp paprika
- 1-2 tsp garlic powder
- Salt and pepper
- 1 medium chopped onion (about 1 cup)
- 2/3 cup diced celery (about 2 stalks, I diced this fine and loved it despite not being a celery fan)
- 1 cup chopped carrots (I made thin half moon shapes)
- 3 cloves garlic, minced
- 1/4 cup flour
- 4 cups chicken broth
- 1 teaspoon honey
- 1 tablespoon chopped fresh rosemary
- 2 bay leaves
- 1/4 cup chopped parsley
- 1 pound fresh or frozen peas
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1.5 tablespoon hard butter, diced
- 1 egg, beaten
- 2 tsp garlic powder
1. Heat the butter in a dutch oven over medium heat, coat chicken with garlic powder, paprika, salt and pepper, then brown 2-3 minutes per side. Remove the chicken and sauté the onion, carrots, celery, and garlic for 5 minutes. Sprinkle with flour and mix well. Add the broth, honey, salt, pepper, rosemary and bay leaves; bring to a boil, stirring constantly. Return the chicken breasts to the pot and press down into sauce. Cover and bake in a 350°F oven 20 minutes. (at this stage it may look more like soup then stew, this is ok!)
2. While stew is cooking, prepare dumpling mixture: blend flour, baking soda and salt. Pulse or cut in butter until well blended. Combine the egg, rosemary, and milk, and add all at once to the dry mixture in a bowl; blend quickly with a fork, just enough to moisten.
3. Remove the pan from the oven and increase the heat to 425°F. Remove bay leaves. Bring to a boil on top of the stove. Shape dough with your hands into sixteen dumplings and drop onto boiling stew. Return to the oven and cook, uncovered, for 10 minutes. Add the peas, cover and cook 10 minutes longer.
***I’m planning to make and freeze the stew portion after step 1 as one of my for my postpartum meals, then thaw and continue from step 2 with freshly made dumplings.