Chicken Stew Francais with Parsley Dumplings

By Susan Bickta
@souxie

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! The broth is salty but slightly sweet and thick. I'm not sure if it is the tarragon or the white wine that give the sweetness. The carrots and potatoes add so much to this dish. And I loved the dumpling addition. This will be great on a cold winter night! The Test Kitchen

Rating:

★★★★★ 2 votes

Comments:

9 Comments

Serves:

4-6

Prep:

20 Min

Cook:

50 Min

Method:

Stove Top

Ingredients

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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 medium: onions, peeled and sliced
3 medium: red-skinned potatoes, unpeeled and cut into bite-size chunks
3 medium: carrots, peeled and sliced
2 stalk(s): celery, roughly chopped
1 qt: chicken broth
1 can(s): 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

Step-by-Step

1Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While oil is heating in 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 bag and shake and/or knead until all pieces are coated with flour mixture.
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.
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 and browned bits on bottom of pot. Add the chicken broth, remaining gravy mix, chicken gravy, white wine and French tarragon. Mix well, bring to a simmer and return chicken pieces to pot. Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
4Meanwhile, 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.
5To make dumplings: Remove cover from pot and drop tablespoonsfuls of batter onto simmering stew. Reduce heat slightly, cover and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick instered into dumpling should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!