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Gravy - Chicken

Chicken Vegetable Stew with Dumplings

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Course Main Course
Cuisine American

Ingredients
  

  • 2 (2 1/2 – 3 pound) broiler-fryer chickens, cut up
  • 4  cups water
  • 1 1/2 cups chopped celery
  • 1 1/2 cups chopped carrots
  • 1 1/2 cups chopped onion
  • 1 tablespoon salt
  • 1 1/2 teaspoons dried thyme
  • 1/4 teaspoon pepper
  • 1  cup cold water
  • 1/2 cup  flour
  • 1 10 ounce package frozen peas
  • 1 10 ounce can mushrooms, undrained
  • Parsley

Instructions
 

  • Place chicken pieces in a Dutch oven.
  • Add 4 cups water, celery, carrots, onions, salt, thyme, and pepper. Bring to boil.
  • Reduce heat, cover, and simmer 35-45 minutes or until chicken is nearly tender. Skim off fat.
  • Blend 1 cup water and flour together and then stir into chicken mixture.
  • Stir in frozen peas and mushrooms. Cook, stirring gently until thickened and bubbly.
  • Drop herb dumplings dough (see recipe below) by tablespoon onto stew.
  • Cover and simmer 15 minutes without lifting lid. Sprinkle with parsley and serve.
Keyword Chicken Vegetable Stew with Dumplings, dumplings for chicken stew