Chicken Stew with Dumplings

Ingredients

5 cups (1.25 L) chicken stock
4 lb (1.8 kg) skinned chicken thighs
7 small carrots, peeled and cut in half diagonally
4 potatoes, peeled and cubed
2 cups (500 mL) peeled pearl onions
3 tbsp (45 mL) butter
3 chopped celery stalks
1 chopped onion
2 cups (500 mL) button mushrooms
1/3 cup (75 mL) all-purpose flour
1 tsp (5 mL) dried thyme
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
1/2 cup (125 mL) peas, frozen
1/4 cup (60 mL) whipping cream

Dumplings:
2 cups (500 mL) sifted cake and pastry flour
2 tbsp (30 mL) chopped fresh parsley
4 tsp (18 mL) baking powder
1/2 tsp (2 mL) salt
2 tbsp (30 mL) butter
3/4 cup (175 mL) milk

Preparation

In a large Dutch oven, bring chicken stock to boil. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks.

Add carrots and potatoes to stock; cover and cook for 10 minutes. Add pearl onions; simmer, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups (1.25 L).

In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stirring to combine.

Dumplings: In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls (15 mL) onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.

Servings: 8

Nutritional Info

approx. per serving

cal523
pro35 g
total fat18 g
sat. fat8 g
carb54 g

fibre5 g
chol137 mg
sodium1 mg
%RDI–
calcium15%

iron36%
vit A173%
vit C23%
folate36%

Source: www.canadianliving.com