Momma's Chicken and Dumplin' Stew

My idea for this blog is to post meals that I make. I am not a chef. I enjoy cooking and reading about cooking and watch shows about cooking. If they are from a recipe I will link that recipe. If I just “wing it” I will let you know. This one I have been making for a really long time and I can’t remember if I started with a recipe or not. Sometimes I will switch out the veggies with corn and asparagus, but that doesn’t seem so traditional to me. When the air starts to cool, and the leaves start to fall this is a fantastic recipe that warms your belly.

Chicken and Dumplin’ Stew

Shopping list (cut and paste): 4 chicken thighs, olive oil, onion, carrot, potato, peas, mushrooms, chicken broth, Bisquick, milk

Prep time: 5-10 Minutes – chopping veggies, peeling and chopping potato

Cook time: 10 minutes to brown chicken, 20 minutes to cook stew, 20 minutes to cook dumplings.

Total Time: 1 hour

Ingredient List:

4 chicken thighs

1 TBL of olive oil

Salt and pepper to taste

¼ chopped onion

1 C chopped carrot

1 large chopped potato

½ frozen peas

1 C chopped fresh mushrooms

1 small can of chicken broth

2 C of water

Dumplings:

2 C of Bisquick

2/3 C of milk

1.       Season chicken with salt and pepper.

2.       Heat a heavy stock pot or Dutch oven on the stove top to medium-high. Add olive oil. When oil is hot, place chicken thighs skin-side down. Cook for 5 minutes. Flip. Cook for another 5 minutes. Remove from oil. Place on separate plate to cool.

3.       Add onion to hot pot. Cook for a minute until it starts to soften.

4.       Add can of chicken broth, and add 2 C of water.

5.       Add potatoes, carrots and mushrooms.

6.       Remove as much chicken from the chicken thigh as possible. Some still won’t be able to be removed. Add all the chicken back in. Pieces and bones.

7.       Cook for 20 minutes or until potatoes and carrots are soft.

8.       Remove 4 chicken bones again. Strip remaining chicken. Add the chicken back to pot, and discard bones. Stir. Taste, and season with salt if needed.

9.       Mix 2 C of Bisquick and 2/3 C milk until soft dough forms.

10.   Drop small nickel size balls into boiling water. Cook ten minutes with no lid.

11.   Cook another 10 minutes with lid on.

12.   Add frozen peas. No need to cook any longer. The peas warm so fast in the hot water.

13.   ENJOY! But let it cool first.

The sauce should end up thick like gravy and the potatoes and carrots should be soft. The chicken will be so tender. My family and I really enjoy having this meal when fall starts. While it’s cooking on the stove it fills the house with deliciousness. When it’s done it will be really hot. You will be tempted to take a bite because it smells so good. Wait for it to cool. Or, like me, you will be nursing a burnt tongue. I hope this becomes a family favorite for you too!