Chicken And Parsleyed Dumpling Stew

Parsley and rosemary flavor the dumplings that cook atop the bubbling chicken stew. It's a hearty, one-dish meal.

Chicken And Parsleyed Dumpling Stew
Servings: 6 Prep 20 mins Cook 40 mins

Ingredients

  • 1/2 cup all-purpose flour
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 broiler-fryer chicken (3 pounds), cut up
  • 3 tablespoons vegetable oil
  • 1 tablespoon butter
  • 1 medium-size onion, sliced
  • 1 clove garlic, finely chopped
  • 1 can (13-3/4 ounces) chicken broth
  • 2 cups water
  • 1 rib celery, sliced
  • 1 cup all-purpose baking mix (buttermilk or regular)
  • 1 1/2 tablespoons chopped parsley
  • 1 1/2 teaspoons dried rosemary
  • 1/3 cup milk
  • 1 package (10 ounces) frozen mixed vegetables

Make It

1. Mix flour, 1/4 teaspoon salt and pinch pepper in plastic bag. Add chicken; shake to coat.

2. Heat oil and butter in large Dutch oven over medium heat. Add chicken; saute until lightly browned, 10 minutes. Add onion and garlic; saute 3 minutes, until golden brown.

3. Add broth, water, celery and remaining salt and pepper. Simmer, covered, 15 minutes.

4. Combine baking mix, parsley and rosemary in bowl. Stir in milk.

5. Uncover stew; bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time, and drop into stew; you should have about 20 dumplings. Cook, uncovered, 5 minutes over medium heat. Cover; cook 5 minutes, until dumplings are firm. Ladle into bowls.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 495, Fat, total (g): 27, chol. (mg): 95, sat. fat (g): 7, carb. (g): 30, fiber (g): 4, pro. (g): 33, sodium (mg): 622, Percent Daily Values are based on a 2,000 calorie diet.