Saturday, October 3, 2015

Creamy Chicken and Dumpling Stew

It's that time of year again for soups and stews. Today was so windy with lots of cold rain, I decided a batch of Chicken and Dumpling Stew would be a wonderful treat. My little man said "Mama the food is amazing" then he asked for a second helping.

This is actually my buttermilk biscuit recipe with herbs in it. It works great as dumplings. Very light and fluffy.

Buttermilk Dumpling Dough 
3 cups All-Purpose Flour (I used bread flour this time bc it was what I had on hand) the were still light and fluffy.
Pinch freshly minced celery leaves 
Pinch dried thyme 
Pinch dried parsley 
4 teaspoons Baking Powder 
1 teaspoon Baking Soda 
1 teaspoon Sea Salt 
1/8 cup Sugar 
6 ounces Cubed Cold Butter 
2 cups Cold Buttermilk 
Sift together flour, baking powder, baking soda, and salt. Add sugar. Cut butter into dry ingredients with a pastry blender or fork. Gently stir in the buttermilk, until the dough holds together. Do not over mix. Drop dough into broth using a 1/8 cup or cookie scoop.

Creamy Chicken and Dumpling Stew
2.5-3 quarts water (more as needed)
12 skinless boneless chicken thighs 
1 teaspoon dried Rosemary 
1 teaspoon dried thyme 
Pinch poultry seasoning 
Pinch Garlic powder 
Sea salt & cracked black pepper 
1/2 bag baby carrots 
5 celery stalks with leaves 
1/4 cup diced Vidalia onion 
1 tablespoon finely chopped garlic 
3 bay leaves
2 tablespoons butter
Simmer/ Low Boil for about 2 hours.
Remove chicken, to shred. Scoop out vegetables and bay leaves. Discard celery stalks and bay leaves.
Add a 32 oz box of unsalted chicken stock 
1 pint heavy cream
2 cups whole milk
Bring to a rolling simmer; Add dumplings. Cover and cook for 10-12 minutes. Or until dumplings are done.
Add the shredded chicken and carrots back into the stew. Then serve.
Makes a thick and creamy stew. To make it thinner add more chicken stock.