Chicken stew with parsley dumplings

About twoish years ago, I found this recipe 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 dumpling which is now one of hubby’s favorite meals.  He typically does not eat dinner leftovers for lunch.  However when I make this for dinner, he will make an exception.

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

Steps:

  1. In a large stock pot or Dutch oven, add the oil.
  2. Add the onions and carrots and saute for 1 minute.
  3. Add the chicken and cook just until the chicken starts to brown, but is not cooked through.
  4. Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.
  5. Add the chicken broth and set pan over high heat.
  6. Bring to a boil. Let simmer 10 minutes.
  7. Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.
  8. Add buttermilk and oil and stir with a fork until mixture comes together.
  9. 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.
  10. Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through!

Printable Recipe

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