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Delicious Chicken Dumpling Stew

This is a rich, yet simple warming dish. For extra convenience, when making this chicken stew recipe, you can pick up some packages of frozen vegetables at the store. Flash frozen vegetables are the next best choice after fresh vegetables; they retain a lot of their flavor and nutrients. Chicken dumpling stew is very popular in the UK, as is beef dumpling stew. If you have never tried British dumplings, you are in for a real treat. Dumplings are like soft biscuits, only instead of being baked, they are cooked by boiling them in the flavorful juices of the stew. These soft, suet-based clusters absorb the flavors of the chicken stew.

Seasonal winter vegetables and sweet potatoes add to the rich, enjoyable flavor of this indulgent chicken stew recipe. Go ahead and substitute different vegetables if you wish. Harder root vegetables may benefit from a light sauté before adding them; it caramelizes the natural sugars in them and makes them more flavorful. Parsnips, rutabagas, carrots, and turnips are wonderful root vegetables that contribute a lot to a stew. You can also add green vegetables like kale, which holds up well to long cooking periods.

British cuisine is often maligned as being heavy and bland. This is not always true, as you will find out if you try this delicious stew. The British Empire did not become as powerful as it did on bland food. If you enjoy hearty British recipes, give this one a try. You will not be disappointed.

British Chicken Stew with Herb Dumplings

Ingredients -

4 large chicken thighs
1 lb pack fresh prepared seasonal vegetables (perhaps parsnip, carrots, leek and rutabaga)
½ cup chicken broth
1 teaspoon olive oil
2 sweet potatoes, peeled and cut into chunks

For the Dumplings:

4 ½ oz self raising flour
1 tablespoon fresh parsley, chopped
1 ¾ oz shredded suet
Salt and freshly ground black pepper

Preparation:

Preheat the oven to 400 degrees F. Heat the oil in a large ovenproof casserole dish over a medium heat on the stove. Cook the chicken for 5 minutes or until golden all over.

Remove and place it on a plate. Add the vegetables and cook until soft but not golden. Return the chicken to the casserole dish.

Mix the broth with the chicken and vegetables. Cover and bake for 40 minutes or until the chicken is cooked.

To make the dumplings, combine the dumpling ingredients and add enough water to make a non-sticky but elastic dough. Roll the dough into eight balls.

Add the dumplings to the casserole 25 minutes before the end of the cooking time.

(Serves 4)



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