Chicken Stew With Parsley Dumplings
Serves: 3
Irwin Berge
1 January 1970
Based on User reviews:
60
Spice
34
Sweetness
54
Sourness
40
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1 tsp
Vegetable2 cups
Onion (chopped)1 cup
Carrot (sliced)2 cups
Mushroom (sliced)1 cup
Pea (frozen)1 tsp
Salt (divided)1 cup
All-Purpose Flour1.5 tsps
Baking Powder1 tsp
Baking Soda1 tsp
Pepper1 cup
Buttermilk1 tbsp
Olive OilDirections:
1
Watch how to make this recipe
2
In a large stock pot or Dutch oven over medium high heat, add the oil
3
Add the onions and carrots and saute for 1 minute
4
Add the chicken and cook just until the chicken starts to brown, but is not cooked through
5
Add the mushrooms, peas, and 1/4 teaspoon salt and stir to combine
6
Add the chicken broth and set pan over high heat
7
Bring to a boil
8
Let simmer 10 minutes
9
Meanwhile, in a medium bowl, combine flour, baking powder, baking soda, parsley, 1/4 teaspoon salt and pepper
10
Add buttermilk and oil and stir with a fork until mixture comes together
11
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
12
Cover pan and cook 5 minutes (no peeking!), until dumplings are puffed up and cooked through