Chicken Stew with Parsley Dumplings

Name: Chicken Stew with Parsley Dumplings
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons baking powder; 1 teaspoons baking soda; 120 milliliters buttermilk; 128 grams sliced carrots; 125 grams all-purpose flour; 2 Tbsps chopped fresh parsley leaves; 2 liters reduced-sodium chicken broth; 192 milliliters sliced mushrooms; 192 milliliters sliced mushrooms; 1 Tbsp olive oil; 1 teaspoon vegetable or olive oil; 320 grams chopped onion; 145 grams frozen peas; 145 grams frozen peas; 145 grams frozen peas; 0 teaspoons pepper; 1 teaspoons salt, divided; 454 grams boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups

Chicken Stew with Parsley Dumplings requires approximately 30 minutes from start to finish. This recipe covers 37% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 464 calories, 42g of protein, and 12g of fat each. Head to the store and pick up mushrooms, chicken broth, onion, and a few other things to make it today. 2 people found this recipe to be flavorful and satisfying. It is perfect for Autumn. It works well as a main course. If you like this recipe, you might also like recipes such as Chicken Stew and Dumplings, Chicken Stew With Herb Dumplings, and Creamy Chicken Stew with Dumplings.

Instructions

Watch how to make this recipe.

In a large stock pot or Dutch oven over medium high heat, add the oil.

Ingredients you will need

Stock

Cooking Oil

Equipment you will use

Dutch Oven

Add the onions and carrots and saute for 1 minute.

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Carrot

Onion

Add the chicken and cook just until the chicken starts to brown, but is not cooked through.

Ingredients you will need

Whole Chicken

Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine.

Ingredients you will need

Mushrooms

Peas

Salt

Add the chicken broth and set pan over high heat. Bring to a boil.

Ingredients you will need

Chicken Broth

Equipment you will use

Frying Pan

Let simmer 10 minutes.

Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper.

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Salt And Pepper

Baking Soda

Parsley

All Purpose Flour

Equipment you will use

Bowl

Add buttermilk and oil and stir with a fork until mixture comes together. Using a large spoon or a small ice cream 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.

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Buttermilk

Ice Cream

Cooking Oil

Equipment you will use

Ice Cream Scoop

Frying Pan

Equipment

Ingredients

Servings:

2teaspoons

baking powder 1teaspoons

baking soda 120milliliters

buttermilk 128grams

sliced carrots 125grams

all-purpose flour 2Tbsps

chopped fresh parsley leaves 2liters

reduced-sodium chicken broth 192milliliters

sliced mushrooms 192milliliters

sliced mushrooms 1Tbsp

olive oil 1teaspoon

vegetable or olive oil 320grams

chopped onion 145grams

frozen peas 145grams

frozen peas 0teaspoons

pepper 1teaspoons

salt, divided 454grams

boneless, skinless chicken breast, cut into bite-size pieces, about 2 cups

Recommended wine: Cabernet Sauvignon, Chablis, Malbec

Stew can be paired with Cabernet Sauvignon, Chablis, and Malbec. Full-bodied red wines like malbec and cabernet sauvignon are the perfect accompaniment for beef stew. Fish stew probably calls for a white wine, such as chablis. The Selbach Oster Riesling Kabinett with a 4.3 out of 5 star rating seems like a good match. It costs about 14 dollars per bottle.

Selbach Oster Riesling Kabinett

A crackly, starched and impeccable Kabinett; very limey-herbal; especially appley and minerally; stern minty finish. Goes with anything you like in the poultry, shellfish and seafood cuisine, especially if accompanied by cream- or butter based sauces. Great with summer salads and with Pacific Rim Cuisine.