Chicken Stew Francais with Parsley Dumplings
By
Susan Bickta
@souxie
3
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!
Rating:
★★★★★ 2 votes5
Comments:
Serves:
4-6
Prep:
20 Min
Cook:
50 Min
Method:
Stove Top
Ingredients
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1/2 cvegetable oil, divided
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2 lbchicken thighs, skinless and boneless, cut into bite-size pieces
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1/2 cflour
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1 pkgdry chicken gravy mix (0.87 ounces), divided
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1/2 tspfresh ground black pepper
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2 mediumonions, peeled and sliced
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3 mediumred-skinned potatoes, unpeeled and cut into bite-size chunks
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3 mediumcarrots, peeled and sliced
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2 stalk(s)celery, roughly chopped
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1 qtchicken broth
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1 can(s)chicken gravy (10.5 ounces)
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1/4 cdry white wine
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1 tspfrench tarragon (dried)
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2 cflour
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1 Tbspbaking powder
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1/2 tspsalt
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1 1/3 cwhole milk
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1 tspvegetable oil
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1/2 tspdried parsley flakes
How to Make Chicken Stew Francais with Parsley Dumplings
- Place 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.
- 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.
- 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 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.
- 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.
- To 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!!!
About Chicken Stew Francais with Parsley Dumplings
Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: French
Collection: Winter Recipes
Hashtags: #dumplings #stew
