chicken stew francais with parsley dumplings

★★★★★ 2
By Susan Bickta
from 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
    flour
  • 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
    flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 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.
    1
    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.
    2
    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.
    3
    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.
    4
    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.
    5
    Return the chicken pieces to the pot.
  • Simmering the stew.
    6
    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.
    7
    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.
    8
    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!!!
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