Nothing says comfort food so well as a chicken stew with dumplings floating in it. Coming home after a long day at work, it really hits the spot. It takes about an hour to make, but is worth it.
Easy Chicken Dumplings (for 2-4)
- 4-6 chicken thighs, skinned
- 1 tablespoon olive oil
- 1 chopped onion
- 1 small potato, grated
- 1 cup carrot
- 1/2 cup celery, cut in chunks
- 1/2 cup turnip, cubed
- 1 cup potato, cubed
- 1/2 cup any vegetable you like (green beans?)
- 4 cups chicken broth
- dash of salt and pepper
- 1 teaspoon curry powder (optional)
In a heavy bottomed pot (I use my Le Creuset dutch oven), heat the olive oil, and brown the chicken thighs for a couple of minutes. Then add the onions. As they soften, add the broth and the grated potato. After a couple of minutes, add the rest of the vegetables, except the potato. Put on the lid and lower the heat, so that it continues to bubble, but will not boil over. Cook for about 15 minutes, during which you can make the dumplings.
- 1 cup flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon oregano
- 1 teaspoon parsley
- 1 egg slightly beaten
- add enough milk to the egg to make a half cup
- Note- you can use any herbs you like, or none, or a couple tablespoons of parmesan cheese
Combine the dry ingredients in a bowl. Using a fork to stir, slowly add the egg/milk mixture. it will make a fairly firm dough.
Once the 15 minutes are up, add the potatoes and cook for about 10 minutes, with the lid on. Then, using two spoons to scoop and shape the dumplings, drop them onto the stew (makes about 10). Put the lid back on and cook for another 20 minutes.