Recipe #26 Chicken Stew with Dumplings

5 cups chicken stock
14 chicken thighs
1 bunch small carrots, peeld and cut in half diagonally
4 potatoes, peeled and cut in 1 inch cubes
2 cups pearl onions, peeled
2 tbsp becel or butter
3 stalks celery, chopped
2 cups small button mushrooms
1/3 cup all purpose flour
1 tsp fresh thyme, chopped (dried can also be used)
1/2 tsp salt and black pepper
1/2 cup frozen peas (fresh if you have them)
1/4 cup whipping cream or half & half


Dumplings
2 cups sifted cake and pastry flour
4 tsp baking powder
1/2 tsp salt
2 tbsp shortening
1 cup milk

In a large dutch oven, bring chicken stock to a boil. Add chicken, cover and simmer over medium-low heat until juices run clearn when chicken is pierced, about 30 minutes. With slotted spoon, tranfer to a plate; let cool. Remove meat from bones; cut into bit size chunks.

Add carrots and potatoes to stock; cover and cook 10 minutes. Add pearl onions; simme, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups.

In same pan, melt butter over medium high heat; cook celery, onion and mushrooms, stirring often, until softened; about 8 minutes. Add flour, thyme, salt and pepper; cook, stirring for about 1 minute. Gradually whisk in reserved stock; bring to a boil, stiring. Reduce heat to medium-low; simmer, stiring often, for about 5 minutes or until thick enough to coat back of a spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stiring to combine.


For Dumplings:

In bowl, whisk together flour, baking powder and salt. Using pastry blender, cut in shortening to make coarse crumbs. Gradually add milk and mix with a fork to make a soft dough. Drop by spoonful onto simmering stew; cover and cook, without lifting lid, for 12 to 14 minutes.


Recipe can be found at http://www.canadianliving.com/