chicken stew francais with parsley dumplings
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.
prep time
20 Min
cook time
50 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 1/2 cup vegetable oil, divided
- 2 pounds chicken thighs, skinless and boneless, cut into bite-size pieces
- 1/2 cup flour
- 1 package dry chicken gravy mix (0.87 ounces), divided
- 1/2 teaspoon fresh ground black pepper
- 2 medium onions, peeled and sliced
- 3 medium red-skinned potatoes, unpeeled and cut into bite-size chunks
- 3 medium carrots, peeled and sliced
- 2 stalks celery, roughly chopped
- 1 quart chicken broth
- 1 can chicken gravy (10.5 ounces)
- 1/4 cup dry white wine
- 1 teaspoon french tarragon (dried)
- 2 cups flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cups whole milk
- 1 teaspoon vegetable oil
- 1/2 teaspoon dried parsley flakes
How To Make chicken stew francais with parsley dumplings
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Step 1Place 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. -
Step 2Transfer 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.
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Step 3Add 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.
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Step 4Add the chicken broth, remaining gravy mix, chicken gravy, white wine, and French tarragon. Mix well, and bring to a simmer.
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Step 5Return the chicken pieces to the pot.
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Step 6Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
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Step 7Meanwhile, 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.
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Step 8To 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!!!
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Chicken
Culture:
French
Keyword:
#dumplings
Keyword:
#stew
Keyword:
#parsley
Keyword:
#dumpling
Keyword:
#chicken stew
Collection:
Soup's On!
Collection:
Winter Recipes
Ingredient:
Chicken
Method:
Stove Top
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