Chicken and Vegetable Stew with Rosemary Dumplings

Last night I made something a little different.  I got the idea from the 125th Anniversary edition of The Good Housekeeping Cookbook.  They had a recipe in there for Chicken with Rosemary Dumplings.  I used that recipe for a starting point to make a version of my own.

The result was a thick, hearty stew full of vegetables and bits of chicken, served along with wonderfully flavorful dumplings.  The entire dish had a rich chicken flavor.  With Juli and me working together, this dish didn't take too long to make, and even if it had taken a lot more time, it would have been worth the effort.

Try it.  I'm pretty sure you'll be pleased.

Chicken and Vegetable Stew with Rosemary Dumplings

yield = 5-6 servings

3           tablespoons vegetable or canola oil, divided
5           pounds boneless, skinless chicken breasts, cut into bite-
                size pieces
8           ounces cremini mushrooms, trimmed and quartered
1           teaspoon freshly-ground black pepper
1           teaspoon salt
4           large carrots, peeled and sliced thin
2           large stalks celery, finely chopped
1           large onion, finely chopped
1           cup + 2 tablespoons all-purpose flour
2           teaspoons baking powder
1 1/2     teaspoon chopped fresh rosemary
1           large egg
1 1/2     cups milk
2 1/2     cups low-sodium chicken broth
1 1/4     cups water
2           cups frozen peas

Heat 1 tablespoon oil in a Dutch oven over medium-high heat until very hot.  Add half of the chicken pieces.1/4 teaspoon pepper and 1/8 teaspoon salt and cook, stirring often, until golden-brown.  Remove chicken to a bowl.  Repeat with the remaining chicken.

Add remaining 1 tablespoon oil to drippings in the Dutch oven.   Add mushrooms, carrots, celery and onion and cook, stirring frequently, until vegetables are golden brown and tender, about 10 minutes.

While the vegetables are cooking, prepare the dumplings.   In a small bowl, combine 1 cup flour, baking powder, rosemary and 1/2 teaspoon salt. In another bowl, beat together egg and 1/2 cup milk.  Stir egg mixture into flour mixture until just blended.

Return chicken to Dutch oven.  Add chicken broth, water, remaining 1/2 teaspoon pepper and 1/4 teaspoon salt.  Increase heat to high and bring to a boil.   Drop tablespoons of the dumpling mixture on top of chicken and vegetables to make dumplings.  Reduce heat, cover and simmer 15 minutes.

Remove dumplings, chicken and vegetables to a serving bowl; keep warm.  In a cup, blend remaining 2 tablespoons flour with remaining 1 cup milk until smooth. Stir into the broth remaining in the Dutch oven.  Heat to boiling and let boil 1 minute or until slightly thickened.  Stir in peas and heat through (3 minutes). 

Add individual servings of chicken, vegetables and dumplings to bowls.  Ladle sauce over each serving and serve.