Friday, October 28, 2011

Chicken Stew and Dumplings

I was really excited to make this Chicken Stew and Dumplings for my family.  Chad loved it!  He ate every drop and took seconds.  Munchkin was very excited too!  I love it and had to restrain myself to only have one bowl.

The stew freezes well.  I use 2 and 4 cup containers and cover the top with plastic wrap (right on top of the stew) to help prevent freezer burn.  When defrosting and reheating, you may need to add some water as the stew will be thicker.
 
Dinner's Ready!
 
With love from our kitchen table to yours!  XO

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Chicken Stew and Dumplings
1 lb boneless skinless chicken breasts, trimmed and diced
salt and pepper to taste
1/4 cup flour
drizzle olive oil
1 small onion, grated (or diced)
3 garlic cloves, minced
salt pepper
2 cans white beans, drained and rinsed
2 quarts chicken broth
2 chicken bouillon cubes
2 cups diced carrots
4 cups diced, peeled potatoes
1 teaspoon pepper
1 tablespoon Creole seasoning (recipe to follow)
2 tablespoons butter
1/2 cup flour, divided
½ cup milk
2 tablespoons fresh parsley, chopped

Dumplings
2 cups flour
1 tablespoon baking powder
1/2 teaspoon kosher salt
1 tablespoon butter (softened)
3/4 cup milk
1/4 cup water

Combine ingredients. 

DIRECTIONS:

On a large plate combine flour, salt and pepper.  Dredge chicken breast pieces through flour and pat flour onto chicken to get an even coating all over.  

In a large stock pot (12 quart), over medium-high heat, allow pan to heat up.  Once pan is hot enough to cause a drop of water to scatter, drizzle pan with olive oil and add chicken in one layer.  Once chicken is browned on one side, turn chicken.  Brown on the other side.  Remove chicken from pan once all sides are browned, and set aside.  Add onions to pan and cook until translucent.  Add garlic.  Stir well and begin adding chicken broth, bouillon cubes, chicken, potatoes, carrots, beans, pepper and Creole Seasoning. Bring to a boil.

In a separate pot melt butter, add 1/2 cup of flour.  Whisk to combine and cook over medium heat for 3 minutes to cook out the flour taste.  Add the milk, whisk until combined well.  (It is okay if you have some lumps, these will cook out in stew).  Add to stew and stir well to combine.  Bring back to boil, reduce to simmer.  Simmer over low-medium for 1 to 2 hours, until chicken is cooked and stew is thickened.  


After 1 hour of simmering: In a medium bowl, combine flour, baking powder, salt, butter, milk and water. Stir well with a spoon until combined.  Turn stew to medium-high and bring to a boil.  Drop dumplings by spoonfuls on top of boiling stew.  Cover tightly and cook for 12 minutes.  Remove cover and serve stew.


Emeril's Creole Seasoning
2 1/2 tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

9 comments:

  1. Nice job, girlie. Did you freeze the stew with the dumplings? I've never had luck freezing soups and stews with potatoes in them either. Did you slightly under-cook the portions you were planning to freeze?

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  2. Chicken and dumplings is our all time family favorite too. YUM! Never thought to add creole seasoning to it, sounds tasty!

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  3. I love chicken and dumplings. This sounds really hearty and flavorful. The beans and the creole seasoning are very different adds to this - I like it!

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  4. So comforting and welcoming. I love to smell chicken and dumplings on the stove when I walk into my moms house during the winter. She always has this made for us!

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  5. This looks so delicious. I have only had chicken and dumplings one time. I should change that, shouldn't I? This looks like a good start and perfect for the chilly weather we have coming our way.

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  6. It looks A.M.A.Z.I.N.G!!! Perfect comfort food.

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  7. This is so down home comfortable. I'd go overboard on the dumplings - but it would be worth it.

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  8. Just found your site tonight. Yum! The DH doesn't like dumplings (heathen), so I'll either skip them entirely or throw in a couple handfuls of country style noodles instead, the kind that hold up to reheating. Or maybe I'll scoop a couple cups into a smaller saucepan and make 1/3 of the dumpling recipe (with semolina flour which I love) to drop in just for me.

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  9. I made this last week and had to throw the whole thing out. WAYYY too spicy! Are you sure it's a tablespoon of the seasoning and not a teaspoon?

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