maddy's savory chicken stew with potato dumplings

How To Make maddy's savory chicken stew with potato dumplings

• 1

  In a large pot (I use ceramic) melt the butter and 1 tablespoon of olive oil on medium heat. Add the baby carrots and cook for about 10 minutes stirring occasionally.
• 2

  Drain the mushrooms and roasted red bell peppers. Reserve the juice from both and set aside.
• 3

  Add the thinly sliced onion, drained mushrooms, chopped celery, and roasted red bell peppers to the pot. Cook on medium heat until the onions are soft and translucent, stirring occasionally. (About 15 minutes.)
• 4

  Add the garlic, chicken stock, cream of chicken soup (no water) reserved mushroom and roasted red bell pepper juices, thyme, salt and pepper to the pot. Bring to a boil.
• 5

  Reduce heat to low, cover, and cook about 2 hours until the carrots are tender.
• 6

  While the stew is cooking, preheat the oven to 350 degrees. Lay the chicken breasts on sheet pan. Brush the breasts with 1 tablespoon of olive oil to coat. Sprinkle with salt and pepper. Bake for 35-40 minutes. Set the breasts aside to cool, and add the juices to the pot.
• 7

  Mix the flour, milk, potato, a pinch of salt and pepper until a thick paste forms. Set aside. There is no need to precook them in boiling water as the recipe states as we will be cooking them in the stew itself.
• 8

  When cool, cut the chicken up into bite sized chunks. When the stew is cooked (the carrots should be soft,) Add the chicken and frozen peas and stir them gently into the stew, and bring the heat up to a gentle boil.
• 9

  Drop the polish potato dumpling dough by rounded teaspoon into the pot to form dumplings. Simmer for 20 minutes or until the dumplings taste done. Remove the dumplings when done and check the stew, if you need to thicken it a bit, just use a little corn starch mixed with water. Serve with a bit of toasted bread to sop up that wonderful gravy!
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