chicken stew francais with parsley dumplings

Name: Chicken Stew Francais with Parsley Dumplings
Prep time: 20 min
Cook time: 50 min
Yield: 4
Cuisine: French
Ingredients: 1/2 cup(s) vegetable oil, divided; 2 pound(s) chicken thighs, skinless and boneless, cut into bite-size pieces; 1/2 cup(s) flour; 1 package(s) dry chicken gravy mix (0.87 ounces), divided; 1/2 teaspoon(s) 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 quart(s) chicken broth; 1 can(s) chicken gravy (10.5 ounces); 1/4 cup(s) dry white wine; 1 teaspoon(s) french tarragon (dried); 2 cup(s) flour; 1 tablespoon(s) baking powder; 1/2 teaspoon(s) salt; 1 1/3 cup(s) whole milk; 1 teaspoon(s) vegetable oil; 1/2 teaspoon(s) dried parsley flakes

★★★★★ 2

A bowl of Chicken Stew Francais With Parsley Dumplings.

review

a recipe by

Susan Bickta

@souxie

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

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.

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.
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.
4
Add the chicken broth, remaining gravy mix, chicken gravy, white wine, and French tarragon. Mix well, and bring to a simmer.
5
Return the chicken pieces to the pot.
6
Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
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.
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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