Chicken Stew with Dumplings
You can never have too many main course recipes, so give Chicken Stew with Dumplings a try. This recipe serves 8. One portion of this dish contains about 47g of protein, 29g of fat, and a total of 594 calories. It is perfect for Autumn. From preparation to the plate, this recipe takes around 1 hour and 5 minutes. A mixture of basil, milk, dill, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
De-bone chicken and cut into chunks or shred. Set aside.
Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes.
Sprinkle in 2 tablespoons flour and whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken broth, whisking to remove any lumps.
Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 15 to 20 minutes. Stir in chicken meat and continue to simmer.
Meanwhile, combine 1 1/2 cups flour, baking powder, and 1/2 teaspoon salt in a large bowl; cut in 3 tablespoons butter until the mixture resembles coarse crumbs. Stir in milk and dill. Drop rounded tablespoonfuls of dough into the simmering stew. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 8 to 10 minutes more.