Ingredients
- FOR STEW
- 1 3/4 pounds boneless skinless chicken breasts (or chicken thighs)
- 4 cups chicken stock (I like homemade)
- 1/3 cup oil (or chicken fat)
- 2 celery stalks (sliced)
- 1 medium carrot (sliced)
- 1 small yellow onion (diced)
- 1/2 cup all-purpose flour
- 1 teaspoon table salt (or 6 g)
- 1/8 teaspoons black pepper
- FOR DUMPLINGS
- 2 cups all-purpose flour (254g)
- 1/3 cup butter (76g - cold and diced)
- 3/4 cup milk (170g)
- 1 teaspoon salt (scant teaspoon 5g)
- 2 teaspoons baking powder
- 3 tablespoons fresh parsley (chopped)
How to Make
-
Step 1: Simmer the chicken in the chicken stock until the chicken is 165F or start with a 3 to 4 lb whole chicken and 5 cups of water to make your own stock. Either way, remove the fat and skin from the chicken as much as is possible. Remove the chicken from the stock, cool and shred by hand.
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Step 2: In a Dutch oven, heat 1/3 cup oil or chicken fat over low heat and add vegetables. Cook for 5 minutes over Stir in 1/2 cup of the flour. Cook and stir until mixture is smooth and bubbly; remove from heat. Stir in the 4 cups of broth. Heat to boiling, stirring constantly. Add the chicken and reduce the heat to low. Heat about 20 minutes or until hot.
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FOR THE DUMPLINGS
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Step 3: In medium bowl, add the butter to 2 cups of flour along the remaining dry ingredients and cut it into the flour using a pastry knife. Add the milk and mix until a soft dough forms. Drop dough by spoonfuls onto hot chicken mixture (do not drop directly into liquid). Cook uncovered over low heat 10 minutes. Cover and cook 10 minutes longer.
We hope you enjoy this recipe!
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