Monday, December 03, 2012

December 3: Loree's Chicken Stew and Dumplings

Thirty-one Days of Lor-cipies
A Christmas Gift to You
from Loree Lough 

To ensure that my family gets well-balanced, nutritious meals, even when I'm on deadline (which is most of the time), I rely on my trusty slow cooker. So throughout the month of December—one of the busiest months of the year—I'm sharing my family's favorite recipes with you.

If you try one this one, send post a picture of it here at Facebook, and I'll add your name to my Santa hat, and, following the drawing on January 1st, you could be the winner of a big basket filled with Maryland stuff!

Happy cooking!

Loree's Chicken Stew and Dumplings



Ingredients for stew:

2 cups carrots, sliced
1 cup onion, diced
1 green pepper, seeded and diced
½ cup celery, sliced
1-1/2 cup chicken broth
2/3 cups flour
1 pound boneless, skinless chicken breasts in 1" pieces
1 large potato, diced
6 ounces mushrooms, sliced
1 can peas
1 teaspoon dried basil
¼ teaspoon dried rosemary
¼ teaspoon dried tarragon
½ teaspoon salt
½ teaspoon pepper
¼ cup heavy cream

Ingredients for dumplings:

1 cup biscuit mix
¼ teaspoon dried basil
¼ teaspoon dried rosemary
1/8 teaspoon dried tarragon
1/3 cup milk

Directions for stew:

Combine carrots, onion, pepper, and celery in slow cooker.
Add chicken broth (reserving 1 cup).
Cover and cook on LOW for 2 hours.
Stir flour into remaining broth until smooth.
Stir into slow cooker.
Cover and cook on LOW 5 hours.
Add salt, pepper, and cream.

Directions for dumplings:

Combine biscuit mix with herbs in a small bowl.
Add milk until mixture forms a soft dough.
Spoon mixture onto stew in serving-sized portions.
Cover and cook an additional hour.
(Dumplings are cooked when toothpick inserted in center comes out clean.)

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