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
- 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!