I found this recipe about twoish years ago while watching the Food Network. The show was Quick Fix Meals with Robin Miller. She had a lot of good ideas and recipes. One of the best recipes I got from watching her show was a recipe for chicken stew with parsley dumplings which is now one of hubby’s favorite meals. He typically does not eat dinner leftovers for lunch. However, he will make an exception when I make this for dinner.
Chicken stew with parsley dumplings
Stars of the recipe:
- 1 tsp. Extra virgin olive oil or vegetable oil
- 2 cups chopped onion
- 1 cup sliced carrots
- 1 pound boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups
- 2 cups sliced mushrooms (Sometimes I leave these out because hubby does not like mushrooms.)
- 1 cup frozen peas
- 1/2 teaspoon salt divided
- 8 cups reduced-sodium chicken broth (I used between 4 and 6 cups instead.)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 2 tablespoons chopped fresh parsley leaves
- 1/4 teaspoon pepper
- 1/2 cup buttermilk
- 1 tablespoon olive oil
- In a large stock pot or Dutch oven, add the oil.
- Add the onions and carrots and saute for 1 minute.
- Add the chicken and cook just until the chicken starts to brown, but is not cooked through.
- Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.
- Add the chicken broth and set pan over high heat.
- Bring to a boil. Let simmer 10 minutes.
- Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.
- Add buttermilk and oil and stir with a fork until mixture comes together.
- Using a large spoon or a small ice cream scoop (I use a cookie dough scoop.), drop 8 golf ball size (mold with your hands, if necessary) dumplings into simmering liquid.
- Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!