Chicken Stew Francais With Parsley Dumplings Food

CHICKEN STEW WITH DUMPLINGS

Steps:

• 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.

CHICKEN STEW FRANCAIS WITH PARSLEY DUMPLINGS

Steps:

• 1. Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While oil is heating in pot, place the 1/2 cup flour, black pepper and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in bag and shake and/or knead until all pieces are coated with flour mixture.
• 2. Transfer chicken to pot on stove. Cook, stirring constantly to break apart chicken pieces, until chicken is browned, about 15-20 minutes. Remove from pot, cover and set aside.
• 3. Add remaining oil to same pot. Add the onions, potatoes, carrots and celery. Mix well and cook for 4-5 minutes, stirring well to incorporate and browned bits on bottom of pot. Add the chicken broth, remaining gravy mix, chicken gravy, white wine and French tarragon. Mix well, bring to a simmer and return chicken pieces to pot. Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
• 4. Meanwhile, make the dumpling batter: In a medium bowl, mix the flour, baking powder, salt, milk, 1 tablespoon oil and parsley flakes. Mix just until combined.
• 5. To make dumplings: Remove cover from pot and drop tablespoonsfuls of batter onto simmering stew. Reduce heat slightly, cover and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick instered into dumpling should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!

CHICKEN STEW WITH DUMPLINGS

Steps:

• Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

CHICKEN AND PARSLEY DUMPLINGS

Steps:

• FOR THE DUMPLINGS:.
• Combine and sift flour, baking powder and salt.
• Add milk and mix lightly.
• Do not overmix.
• Consistency should be slightly softer than biscuit dough.
• FOR THE STEW:.
• Saute onions in melted butter until soft.
• add flour.
• Stir and cook slowly for 10 minutes.
• do not brown.
• Add hot stock.
• stir until thickened and smooth.
• Add hot milk and cream and blend well.
• Saute peppers, carrots and celery until soft add to stew.
• Combine chicken and sauce, stirring carefully to prevent breaking up pieces of chicken.
• Place stew in a casserole dish and top with 1 oz spoonful portions of dumpling batter.
• Cover and bake 20 minutes at 350°F or until dumplings are cooked.

PARSLEY DUMPLINGS

Steps:

• Spray bamboo steamer basket or large metal steamer rack with nonstick spray. Add enough water to large skillet to reach depth of 1 inch. Bring water to boil; reduce to simmer.
• Meanwhile, whisk flour, baking powder, and kosher salt in medium bowl to blend. Using fingertips, rub butter into dry ingredients until incorporated. Add milk and chopped parsley and stir just to blend. Drop small walnut-size mounds of dough into prepared steamer basket, spacing dumplings apart. Set steamer basket atop simmering water and cover tightly. Steam dumplings until cooked through, about 10 minutes. DO AHEAD: Dumplings can be made 3 hours ahead. Cool, cover, and let stand at room temperature.

CHICKEN STEW WITH DUMPLINGS

Steps:

• Place chicken and water in a 5-qt. Dutch oven. Cover and cook over medium heat for 1 to 1-1/2 hours or until chicken is tender. , Skim fat. Remove chicken from broth; allow to cool. Debone chicken and cut into chunks; return to broth. Add next nine ingredients. Cover and cook over medium heat for 15-20 minutes or until vegetables are tender. , Meanwhile, combine the flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.

CHICKEN WITH VEGETABLES AND PARSLEY DUMPLINGS

Steps:

• Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables begin to soften, stirring occasionally, about 8 minutes. Add wine and stir 1 minute, scraping up browned bits. Add broth, cover, and braise in oven until chicken is tender, about 40 minutes.
• Transfer chicken to plate. Strain broth into medium bowl, pressing on solids to release liquid. Discard solids in strainer. Remove meat from leg-thigh chicken pieces and transfer to bowl. Discard skin and bones. DO AHEAD: Broth and chicken can be made 1 day ahead. Cover broth and chicken separately and refrigerate.
• Cook sugar snap peas and chopped celery in large saucepan of boiling salted water until crisp-tender, about 1 minute. Using slotted spoon, transfer vegetables to bowl of ice water to cool. Cook baby carrots in same water until crisp-tender, about 5 minutes. Using slotted spoon, transfer to same bowl of ice water to cool. Cook pearl onions in same water until tender, about 8 minutes. Using slotted spoon, transfer to bowl of ice water to cool. Trim root end of onions; peel. Transfer sugar snap peas, celery, baby carrots, and pearl onions to medium bowl. DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.
• Melt butter in heavy very large skillet or large pot over medium-high heat. Sprinkle chicken breast pieces with salt and pepper; add chicken to skillet and sauté 2 minutes. Sprinkle with flour and stir over medium-low heat until chicken is just cooked through, about 8 minutes. Stir in reserved chicken leg-thigh meat, chicken broth, sugar snap peas, celery, carrots, pearl onions, cream, parsley, and thyme. Stir until vegetables are warm and sauce thickens slightly, about 5 minutes. Season chicken and vegetables to taste with salt and pepper. Stir in dumplings and simmer until dumplings are warmed through, about 1 minute.