Stewed Chicken & Dumplings

Today I want to share a warm and comfy recipe for Stewed Chicken & Dumplings. A couple weeks back we had a cold spell and this meal really hit the spot. Fast forward to today and we are experiencing more spring like weather here in Texas.

It's hard to believe we are in the middle of January and its 73 degrees outside. That's Texas for you. I always say if you don't like the weather here in Texas just stay a bit, because it always changes at the blink of an eye.

I love my semi homemade chicken and dumplings, but this version was especially good. I think it was because this recipe had the addition of vegetables along with the chicken and dumplings. I loved the fact that you stewed the chicken first in the oven and then finished the stew off on top of the stove.

The original recipe called for drop dumplings, but here in our house we prefer more of a chewy dumpling. Instead of dropping the biscuit dough on top of the stew I rolled out the dough to form dumplings instead. It's all in what you prefer I guess. I have included some step by step photos below, so lets get started.

Preheat oven to 300 degrees. In a large dutch oven, brown the onions and celery in butter over medium heat. Add the chicken and brown on all sides, turn breast side down last. Add carrots, bay leaf, one cup chicken broth, salt and pepper; Cover Dutch oven and bake at 300 degrees for 2 hours stirring occasionally.

Remove from the oven and cool slightly. Remove chicken and bay leaf from pan. Let the chicken cool before pulling the meat from the bone. Return meat to dutch oven and add the remaining 2 cups of chicken broth. Place the dutch oven on top of the stove over medium high heat to bring the stew to a boil.

Add the flour and water together into a small bowl and mix to combine. Add the flour mixture to the gravy in the dutch oven mixing well. Lower the temperature to medium - low and prepare the dumplings. Combine dumpling ingredients in a medium bowl.

Mix until it forms a dough. Turn dough out on the counter or large cutting board that has been dusted with additional baking mix. Knead additional baking mix into the dough and knead until the dough is no longer sticky. Roll dough out to about 1/4 inch thick into a rectangle (9x13 inches). Using a pizza cutter or sharp knife cut the dumplings into squares.

Drop the dumpling pieces a couple at a time into the bubbling stew. Cook the dumplings for an additional 2o minutes. Stirring occasionally and pressing down the dumplings with a spoon into the stew. Keep pot covered while dumplings cook.

When done ladle into bowls and serve with hot rolls or a wedge of cornbread.

Stewed Chicken & Dumplings

Ingredients:
2 - onions, quartered
3 - stalks celery, cut in 1 - inch pieces
1 - tablespoon butter
1 - roasting chicken, rinsed
3 - cups low sodium chicken broth
1/2 - lb baby carrots or regular carrots, 
peeled and cut into one inch pieces
1 - bay leaf
salt and pepper
3 - tablespoons flour
1/3 - cup cold water

Dumplings:
2 - cups biscuit baking mix
2/3 - cup milk

Directions:
Preheat oven to 300 degrees. In a large dutch oven, brown the onions and celery in butter over medium heat. Add the chicken and brown on all sides, turn breast side down last.

Add carrots, bay leaf, one cup chicken broth, salt and pepper; Cover dutch oven and bake at 300 degrees for 2 hours. stirring occasionally.

Remove from the oven and cool slightly. Remove chicken and bay leaf from pan. Let the chicken cool before pulling the meat from the bone.

Return meat to dutch oven and add the remaining 2 cups of chicken broth. Place dutch oven on top of the stove over medium high heat to bring the stew to a boil.

Add flour and water together into a small bowl and mix well. Add the flour mixture to the gravy mixing well. Lower the temperature to medium - low and prepare the dumplings.

Combine dumpling ingredients in a medium bowl. Mix until it forms a dough. Turn dough out on the counter or large cutting board that has been dusted with additional baking mix.

Knead additional baking mix into the dough and knead until the dough is no longer sticky.Roll dough out to about 1/4 inch thick into a rectangle (9x13 inches).

Using a pizza cutter or sharp knife cut the dumplings into squares. Drop the dumplings a couple pieces at a time into the bubbling stew. Cook the dumplings for an additional 2o minutes.

Stirring occasionally and pressing down the dumplings with a spoon into the stew. Keep pot covered while dumplings cook.

Serving Size: 6
Adapted from: Gooseberry Patch Family Favorites

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