Chicken Stew With Herb Dumplings Recipe

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Ingredients:

Serving

1 (3 1/2-4 lb) chicken , cut into pieces
1 carrot
1 celery
1 small white onion, halved
1 bay leaf
10 whole black peppercorns
1 1/2 tsp salt
3 tbsp butter
1 large onion, diced (about 1 1/2 cups)
2 cups fresh fennel bulbs, trimmed and thinly sliced
1 1/2 cups carrots, thinly sliced
1 1/2 cups celery ribs, thinly sliced
1 1/2 cups button mushrooms (cut in half if on the large side )
2 garlic cloves, minced
1/2 cup all-purpose flour
1 1/2 cups white potatoes, diced
1 cup green peas (frozen or fresh )
3 cups reserved chicken stock
2 cups coconut milk (regular milk can be subbed)
1/2 tsp dried oregano
1/2 tsp dried thyme or 1/2 tsp fines herbes
1/4 tsp nutmeg
2 tbsp minced fresh parsley
salt and pepper (careful here, your stock already contains some )
1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1 extra-large egg
3/4 cup milk
1/3 cup minced fresh parsley
1/2 tsp oregano or 1/2 tsp fines herbes

Directions:

To cook the chicken: Place the chicken, carrot, celery, onion, bay leaf, peppercorns and salt in a large pot. Add cold water until chicken is just covered and bring to a boil over high heat. Reduce the heat to a bare simmer and cook for 45 minutes. Remove the chicken from the pot and let cool for 15 minutes. While the chicken is cooling, continue to boil the remaining water and vegetables in the pot. When the chicken has cooled enough to touch, strip away as much of the meat as you can. Return the chicken bones to the stockpot and continue to boil, on high heat, until the stock has reduced to approximately 3 cups. While the stock is reducing, cut up the chicken meat into pieces you'd like to see on the end of your fork. Strain stock through a sieve or colander. Press down on solids slightly to extract more stock. Discard solids (chicken bones and veggies). (the chicken and stock can be cooked up to a day ahead and kept refrigerated). Remove the layer of fat that forms on top of the stock after it has been refrigerated, and discard.
Prepare the filling: In a large saucepan, melt butter on medium heat. Add the onions, fennel, carrots, celery, mushrooms and garlic, and cook until the onions are translucent, about 10 minutes. Add the flour and cook, stirring, one minute more. Add potatoes, peas, stock, coconut milk, oregano, thyme (or fines herbes) and nutmeg. Season to taste. Decrease the heat to low and simmer for 8 minutes, stirring often (you can make dumplings at this point). Stir in the chicken and 2 tblpss parsley.
Prepare the dumplings: Mix flour, baking powder, salt, oregano and parsley in a medium bowl. Combine egg and milk and stir into dry ingredients. Mix gently with a fork until a soft dough is formed.
Drop rounded teaspoonfuls of dumpling dough on the surface of the chicken stew (you should get about 15 dumplings); cover and simmer until dumplings are cooked through, about 15 minutes. Do not peek - the steam is what cooks your dumplings through.
Spoon portions of chicken, sauce, vegetables, and dumplings into soup plates and serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	669.49 Kcal (2803 kJ)
Calories from fat	338.78 Kcal
		% Daily Value*
Total Fat	37.64g	58%
Cholesterol	114.9mg	38%
Sodium	976.08mg	41%
Potassium	1304.2mg	28%
Total Carbs	59.98g	20%
Sugars	10.16g	41%
Dietary Fiber	8.8g	35%
Protein	25.5g	51%
Vitamin C	28.5mg	48%
Vitamin A	0.5mg	16%
Iron	4.8mg	27%
Calcium	216.2mg	22%

Amount Per 100 g
Calories	141.25 Kcal (591 kJ)
Calories from fat	71.47 Kcal
		% Daily Value*
Total Fat	7.94g	58%
Cholesterol	24.24mg	38%
Sodium	205.93mg	41%
Potassium	275.15mg	28%
Total Carbs	12.65g	20%
Sugars	2.14g	41%
Dietary Fiber	1.86g	35%
Protein	5.38g	51%
Vitamin C	6mg	48%
Vitamin A	0.1mg	16%
Iron	1mg	27%
Calcium	45.6mg	22%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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