Indeed, there’s a first time for everything! For me, this was my first time making dumplings. I only vaguely remember having dumplings as a kid – and even then it was because a neighbor had made them. I don’t ever recall my mother making them as part of any meal. I could be wrong, and my siblings may beg to differ, but that’s my memory.
Browsing through a soup cookbook (of which I have many) one day, I discovered this recipe for chicken and vegetable stew with chive dumplings. This looked like it had the potential to be delicious, so I figured what the heck! While it can be made without the dumplings, I welcomed the opportunity to try something new. Not rocket science, I know, but a new and gluten free experience for me. So here’s my version of the recipe, with some modifications.
3 boneless chicken breasts, cut into bite-size chunks
2 teaspoons sweet paprika
1/2 teaspoon salt
2 Tablespoons olive oil
1 large onion, chopped
3 large carrots, peeled and diced
2 large celery stalks, diced
1 Tablespoon flour (Gluten free, in my case)
1 cup water
3 and 1/2 cups chicken broth ( 2- 14 ounce cans)
3/4 cup milk
1- 10 ounce package of frozen peas
3/4 cup Bisquick gluten-free mix
1/3 cup milk
2 Tablespoons melted butter or margarine
1/2 cup minced chives
In a small bowl, combine paprika and salt
Place chicken in a large container with lid, and pour in the paprika/salt combo. Cover and shake so that chicken gets coated evenly.
In a large soup or stock pot, over medium-high heat, heat one tablespoon of olive oil until hot. Add chicken, and cook until lightly browned on all sides. Remove chicken from the pot and set aside.
Add remaining tablespoon of olive oil to pot with drippings, and heat over medium heat until hot. Add onions, carrots, and celery and cook until vegetables are lightly browned and tender.
In a cup, using a wire whisk or fork, stir flour and water until blended. Add the flour mixture and chicken broth to the pot; heat to boiling over high heat, stirring occasionally.
Return chicken to the pot and heat to boiling.
While the chicken stew is heating up, prepare the dumplings.
I used a large soup spoon to scoop out the dumpling dough, using another spoon to push the dough off of the first spoon and into the stew. Once all of the dumplings are in the pot, cover and reduce heat to low. Simmer until the dumplings are cooked through and tender – about 25 minutes.
To complete the stew, stir in milk and peas, heat through – another ten minutes.
I, for one, was super happy with this stew and my first attempt at dumplings. This is the perfect meal for the cool Autumn days ahead. It’s even better the next day – that is, if there’s any left! The perfect way to end this meal is with last month’s recipe found here for apple crumble!
Kathleen’s Kitchen is a column running on Kate-book.com once a month. It is written by the amazing Kathleen Neafsey, who loves trying new recipes. Follow her on Twitter @dbmomkat. And make sure to look out for her amazingly fun column, Fabri-Kate.