Chicken Stew and Dumplings

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I was really excited to make this Chicken Stew and Dumplings for my family.  Chad loved it!  He ate every drop and took seconds.  Munchkin was very excited too!  I love it and had to restrain myself to only have one bowl.

The stew freezes well.  I use 2 and 4 cup containers and cover the top with plastic wrap (right on top of the stew) to help prevent freezer burn.  When defrosting and reheating, you may need to add some water as the stew will be thicker.

Dinner’s Ready!

With love from our kitchen table to yours!  XO

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Chicken Stew and Dumplings

1 lb boneless skinless chicken breasts, trimmed and diced

salt and pepper to taste

1/4 cup flour

drizzle olive oil

1 small onion, grated (or diced)

three garlic cloves, minced

salt pepper

2 cans white beans, worn-out and rinsed

2 quarts bird broth

2 bird bouillon cubes

2 cups diced carrots

four cups diced, peeled potatoes

1 teaspoon pepper

1 tablespoon Creole seasoning (recipe to follow)

2 tablespoons butter

1/2 of cup flour, divided

½ cup milk

2 tablespoons fresh parsley, chopped

Dumplings

2 cups flour

1 tablespoon baking powder

half of teaspoon kosher salt

1 tablespoon butter (softened)

three/four cup milk

1/4 cup water

Combine materials.

DIRECTIONS:

On a large plate combine flour, salt and pepper.  Dredge chicken breast pieces through flour and pat flour onto chicken to get an even coating all over.

In a large stock pot (12 quart), over medium-high heat, allow pan to heat up.  Once pan is hot enough to cause a drop of water to scatter, drizzle pan with olive oil and add chicken in one layer.  Once chicken is browned on one side, turn chicken.  Brown on the other side.  Remove chicken from pan once all sides are browned, and set aside.  Add onions to pan and cook until translucent.  Add garlic.  Stir well and begin adding chicken broth, bouillon cubes, chicken, potatoes, carrots, beans, pepper and Creole Seasoning. Bring to a boil.

In a separate pot melt butter, add 1/2 cup of flour.  Whisk to combine and cook over medium heat for 3 minutes to cook out the flour taste.  Add the milk, whisk until combined well.  (It is okay if you have some lumps, these will cook out in stew).  Add to stew and stir well to combine.  Bring back to boil, reduce to simmer.  Simmer over low-medium for 1 to 2 hours, until chicken is cooked and stew is thickened.

After 1 hour of simmering: In a medium bowl, combine flour, baking powder, salt, butter, milk and water. Stir well with a spoon until combined.  Turn stew to medium-high and bring to a boil.  Drop dumplings by spoonfuls on top of boiling stew.  Cover tightly and cook for 12 minutes.  Remove cover and serve stew.

Emeril’s Creole Seasoning

2 1/2 of tablespoons paprika

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon dried oregano

1 tablespoon dried thyme

Combine all substances thoroughly.

Yield: 2/3 cup

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