KitchenMagician's Recipe

CHICKEN STEW - DUMPLINGS - POWDER PUFF

Category: Chicken Casseroles

Makes 4 to 6 servings.

1 1/2 lb. chicken pieces
3 T. butter
1 onion, chopped
1 clove garlic, minced
4 c. chicken stock
11/2 c. mushrooms, halved
2 carrots, chunked
3 med. potatoes, cubed
salt & pepper
1/4 c. flour
1/2 c. heavy cream

Dumplings
4 tsp. baking powder
1/4 tsp. salt
2 eggs
2 T. melted butter
1/2 c. milk
2 c. all-purpose flour

Heat butter in large pot over medium heat. Fry onions until transparent. Add garlic and fry briefly. Add chicken stock, mushrooms, carrot, potato and chicken pieces. Simmer, covered, until potato is tender.
Remove chicken pieces and discard skin and bones. Cut chicken into bite sized pieces and return to pot.
Mix flour with cream, stirring until smooth. Add to pot, stirring until thickened. Mix dumpling ingredients gently; don’t over-mix.
Drop tablespoons into thickened stew. Cover tightly and steam for 20 minutes.