Chicken and Herb Dumplings Stew (Print Version)
# Ingredients:
01 -
6 tablespoons butter.
02 -
1 cup yellow onion, finely chopped.
03 -
1 cup carrots, cut into matchsticks.
04 -
1 cup celery, diced.
05 -
4 cloves fresh garlic, minced.
06 -
3 tablespoons all-purpose flour.
07 -
12 ounces evaporated milk.
08 -
32 ounces chicken stock.
09 -
4 cups cooked chicken, shredded.
10 -
1 tablespoon fresh thyme leaves.
11 -
2 teaspoons black pepper, freshly cracked.
12 -
2 cups all-purpose flour for dumplings.
13 -
1 tablespoon plus 1 teaspoon baking powder.
14 -
3/4 cup whole milk.
15 -
4 tablespoons melted butter for dumplings.
# Instructions:
01 -
Melt butter in a big pot. Cook onions, carrots and celery until soft, about 5 minutes. Add garlic and cook one minute more.
02 -
Stir in flour and cook briefly. Slowly pour in milk and broth while stirring. Bring to a gentle boil.
03 -
Put in shredded chicken, thyme, pepper and salt. Let it simmer while making dumplings.
04 -
Combine flour, baking powder, seasonings in a bowl. Pour in milk and butter, stir just until mixed.
05 -
Drop dumpling batter into simmering stew. Cover and cook on low about 15 minutes until dumplings are done.
# Notes:
01 -
Don't overmix dumpling batter or they'll be tough.
02 -
Keep stew at gentle simmer while dumplings cook.
03 -
Test dumplings with a toothpick for doneness.