Chicken Stew with Dumplings by Shana Priwer and Cynthia Phillips
Chicken stew is not a particularly fast recipe, but it's one that doesn't require constant attention. The boiling and simmering stages can all go longer than recommended; it will soften the veggies and increase the flavors.
4 Servings
1 drumstick or thigh piece of chicken
6 cups of water
1 medium carrot, diced
1 small russet potato, diced
1 cup chicken broth dash of salt and pepper
⅛ teaspoon dill
1 cup all-purpose flour
1 egg
¼ cup water
Wash the chicken well, and remove the skin if desired. Bring to a boil in water. Simmer for 1–1½ hours, or until the meat begins falling off the bone.
Remove the meat from the pot. Take off all the fat, skin, and bones. Shred the chicken into small pieces, and add back to the pot.
Add potatoes and carrots to the chicken pot, along with the salt, pepper, and dill. Simmer for 30–40 minutes, or until the vegetables are tender.
Lightly beat the egg; add in the flour. Stir well, then add water 1 tablespoon at a time until a stiff dough is formed. Roll out the dough, then cut into small strips.
Bring the chicken pot back to a boil. Add in the dumplings and broth, then simmer for an additional 40–45 minutes.
Creamier Stew
If your family prefers their stews on the creamy side (and no one has an intolerance or allergy to dairy products), you can add a can of commercial cream of mushroom or cream of celery soup instead of the broth to the stew during the last hour of simmering. In terms of just thickening the stew, adding dumplings should do the job.
