Chicken Stew with Dumplings

I searched for a long time for a stew recipe that featured my favorite fowl.  I wanted something creamy, herbalicious, and filling – essentially the chicken version of my favorite beef stew recipe.  But, all I found were recipes that relied heavily on Campbell’s soups as the base (everything starts to taste the same after a while) or included tomatoes (which my kids prefer to eat in disguise, as in spaghetti sauce).  It was tougher than I thought to find what I wanted! 

Finally, I came across a promising recipe somewhere on the Web. Thanks to my spectacular filing techniques, the original printout is lost, so I apologize that I can not give proper credit here.  I have since adapted it, and successfully tested it on my family for approval (eight thumbs up). 

If you need a second reference, this is also a hit at a friend’s house. She came by one day to pick up her boys as this was simmering in the crockpot.  As she entered the house, she said, “What is that incredible smell?”  I sent her the recipe and she has made it at least twice.  She was even kind enough to photograph it for me. I gotta get me some cool bowls like that! 

I’d say this recipe is a good bet for even your pickiest eater.  My own quirky and stubborn five-year-old, a girl who hasn’t willingly eaten a cooked vegetable in three years, ate the peas, carrots AND sweet potato last night completely on her own – no cajoling or pleading necessary.  Maybe it has nothing to do with this recipe, perhaps we slipped into some alternate reality, but whatever it was I was pretty psyched and am taking all the credit.  Just try to stop me

The dumplings make it special, but you can eaily skip that part and save yourself from waiting the 45 minutes they take to cook. Just serve with crusty bread to sop up the leftovers in the bowl.

Chicken Stew with Dumplings
Serves 6

4 c chicken broth
2 c. sliced carrots
1 c. chopped onion
1 lg green pepper, chopped
1/2 c. sliced celery
1 lb boneless skinless chicken breast, cut into 1-in pieces
1 lg sweet potato, peeled and cut into chunks
1 c. frozen peas
1 tsp dried basil
¾ tsp dried rosemary (or sage)
¼ tsp dried tarragon (or thyme)
¾ tsp. salt
¼ tsp black pepper

2/3 c. flour and 1 c. chicken broth – whisked together
¼ c. whipping cream or half-n-half

1) In crockpot, put first 13 ingredients (chicken broth through black pepper)  Cook on low for 6-7 hours.
2) Add flour mixture, stir and cook 30 minutes more.
3) Add whipping cream, stir and cover until heated through again (about 10 minutes)
4) While you wait, mix together dumpling dough:
     Combine 1 c. flour, 2 t. baking powder, and 1/2 t. salt;
     Separately, combine 1 beaten egg, 2 T. oil, and 1/4 c. lowfat milk
     Mix wet ingredients into dry, stirring with a fork must until moistened
5) Drop dough by large spoonfuls onto hot stew (about 6 dumplings). COVER for another 45 minutes.  Dumpling are done when toothpick inserted comes out clean.

Enjoy!

Tagged as: Chicken stew, dumplings, sweet potato