During the 'blizzard of 2011' I thought it would be a good time to make a stew, but a chicken stew as my daughter is not a fan of beef. After some search on the internet I found this recipe and she had two helps so it must have been good. It was so easy to make and the dumplings...well I should have made a double batch to put in.
Let me tell you there is nothing healthy about this recipe. You start with a whole lotta buttter! But it makes it taste so good!!
Start with 3 tablespoons of butter, let it melt down and had the following:
1 medium onion -cut into 1 inch pieces
5 medium carrots
1/2 teaspoon of dried thyme
Cover and and let it simmer till the onion is soft (about 5 minutes)
Add 1/4 cup of flour (this is what will thicken the stew) and cook stirring for 30 seconds.
Add 1 box of chicken stock and season with salt and pepper. Cover and cook, stirring for 20 minutes.
While the stew is cooking, you will make the dumplings.
In a medium bowl, whisk together 3/4 cup of flour, 2 tablespoons of fresh dill or 3/4 teaspoons of dill weed, 1 3/4 teaspoons of baking powder and 1/2 teaspoon of salt. With a fork, gradually stir in 1/2 cup of Milk to form a moist and soft batter. ( I found I had to had about 1/4 cup more then the recipe called for)
It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon.
Stir in 1 cup of frozen peas and/or corn into the stew. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook).
Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
