chicken stew francais with parsley dumplings

★★★★★ 2
a recipe by
Susan Bickta
Kutztown, PA

I created this recipe one cold winter day with ingredients I had on hand. It is a delicious, flavorful "stick-to-your-ribs" chicken recipe. Adding the white wine and dried tarragon gives it that "continental" taste. Serve with a nice crisp green salad and you've got a complete meal.

Blue Ribbon Recipe

This chicken stew is fabulous! It's a thick and hearty stew with a slight fancy feel, but still nice and homey. Wine and tarragon marry together for a wonderful flavor. We loved all the fresh vegetables, along with the dumpling addition. A little different, we think this will be a favorite in the winter when you want a warm and comforting stew.

— The Test Kitchen @kitchencrew
★★★★★ 2
serves 4-6
prep time 20 Min
cook time 50 Min
method Stove Top

Ingredients For chicken stew francais with parsley dumplings

  • 1/2 c
    vegetable oil, divided
  • 2 lb
    chicken thighs, skinless and boneless, cut into bite-size pieces
  • 1/2 c
  • 1 pkg
    dry chicken gravy mix (0.87 ounces), divided
  • 1/2 tsp
    fresh ground black pepper
  • 2 md
    onions, peeled and sliced
  • 3 md
    red-skinned potatoes, unpeeled and cut into bite-size chunks
  • 3 md
    carrots, peeled and sliced
  • 2 stalk
    celery, roughly chopped
  • 1 qt
    chicken broth
  • 1 can
    chicken gravy (10.5 ounces)
  • 1/4 c
    dry white wine
  • 1 tsp
    french tarragon (dried)
  • 2 c
  • 1 Tbsp
    baking powder
  • 1/2 tsp
  • 1 1/3 c
    whole milk
  • 1 tsp
    vegetable oil
  • 1/2 tsp
    dried parsley flakes

How To Make chicken stew francais with parsley dumplings

  • Coated chicken pieces in a resealable bag.
    Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While the oil is heating in the pot, place the 1/2 cup flour, black pepper, and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in the bag and shake and/or knead until all pieces are coated with flour mixture.
  • Browning pieces of chicken.
    Transfer chicken to pot on stove. Cook, stirring constantly to break apart chicken pieces until chicken is browned, about 15-20 minutes. Remove from pot, cover, and set aside.
  • Cooking onions, potatoes, carrots, and celery.
    Add remaining oil to same pot. Add the onions, potatoes, carrots, and celery. Mix well and cook for 4-5 minutes, stirring well to incorporate browned bits on the bottom of the pot.
  • Chicken broth, gravy mixture, chicken gravy, wine, and tarragon added to the pot.
    Add the chicken broth, remaining gravy mix, chicken gravy, white wine, and French tarragon. Mix well, and bring to a simmer.
  • Chicken pieces added to the pot.
    Return the chicken pieces to the pot.
  • Simmering the stew.
    Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
  • Flour, baking powder, salt, milk, and oil in a bowl for dumplings.
    Meanwhile, make the dumpling batter: In a medium bowl, mix the flour, baking powder, salt, milk, 1 tablespoon oil, and parsley flakes. Mix just until combined.
  • Dumpling dough dropped onto the simmering stew.
    To make dumplings: Remove the cover from the pot and drop tablespoonfuls of batter onto the simmering stew. Reduce heat slightly, cover, and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick inserted into dumplings should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!