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Chicken Stew with Parsley Dumplings Recipe – Plate Of The Day
American Food Food Recipes

Chicken Stew with Parsley Dumplings Recipe

March 9, 2010
Chicken Stew with Parsley Dumplings Recipe

Chicken Stew with Parsley Dumplings Recipe

What do you do with a few turnips, potatoes, carrots, leeks, tomatoes and celery? I guess you can make a soup, but after having finished a 3 week vegetarian / vegan / raw diet, I wasn’t going down that path. F that, I just wanted some MEAT and POTATOES; so I was besides myself when I happened to find this recipe that used all of the above. The photo shows a green sauce (supposed to be orange/yellow) because I f’d up by putting the whole leek instead of just the white part only. Whatever, it still tastes great. The flour egg parsley dumplings are really filling and gives this stew a really hearty edge – perfect for a cold winter night.

Chicken Stew with Parsley Dumplings Recipe Ingredients

4 chicken legs
4 chicken thighs
6 cups of chicken stock
3 celery stalks
4 small turnips, peeled
4 carrots, peeled
2 russet potatoes, peeled
2 leeks (white part or whole, your choice) trimmed and carefully washed
1 tomato
salt / pepper

Dumplings:
1 egg
dash of paprika
pinch of cayenne pepper
1 teaspoon butter
3/4 cup of all purpose flour
1 teaspoon baking powder
3 tablespoons of finely chopped fresh parsley

Place the chicken into a deep heavy pot and add stock, boil over high heat then reduce to simmer. Chop celery, turnips, carrots, potatoes, leeks and tomato and add them in. Simmer for 15 mins or until vegetables are tender. If you have an immersion blender, take the chicken out and blend the vegetables, then add the chicken back in. If you don’t take the vegetables out and blend them in a blender till smooth and pour back in.

Dumplings: Stir, egg, 2 tablespoons of water, salt to taste, paprika, cayenne and melted butter in a bowl. In another bowl mix the flour and baking powder then stir into the egg mix until if forms a thick batter. Stir in 2 tablespoons of the parsley.

Using your hands form small balls with the batter and drop into the simmering stew. Cover the pot and simmer with a lid for 15 mins. Test the dumpling. If done, serve the stew and chicken on a deep platter. Sprinkle the remaining parsley. Enjoy!

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