This recipe is rich tasting, but is actually light and delicate. It makes a WONDERFUL dish for serving to company. Tastes like your worked on it ALL day. I used to make this stew from my great grandmother’s ALL day recipe, but have streamlined it for a quick meal. I also added the dumplings to replace the noodles she would use.
CHICKEN DUMPLING STEW
4 strips bacon, diced small
1 1/2 pounds chicken tenders, cut into fourths
4 medium carrots, sliced
2 celery stalks, sliced fairly thin or diced
1 small Vidalia onion, halved and sliced
3 1/2 cups chicken broth
FRESH ground sea salt and black pepper
3 tablespoons Wondra flour
3 tablespoons butter
1 tablespoon FRESH chopped parsley
- In a large skillet cook bacon until crisp.
- Remove bacon with a slotted spoon.
- Generously season chicken tenders with salt and pepper.
- Add chicken pieces to bacon drippings and saute until cooked through.
- Remove chicken pieces with slotted spoon.
- Add veggies and saute until starting to soften.
- Add chicken broth and bring to a SLOW boil.
- Reduce heat, add chicken pieces back into broth and simmer 20-30 minutes until veggies are tender.
- Melt butter, whisk in flour and then add to stew. Cook another few minutes until thickens.
- Stir in bacon pieces and adjust seasoning to taste,
- While stew is simmering prepare dumplings.
BISCUITS
1 cup baking mix
1/3 cup + 1 tablespoon milk
FRESH ground sea salt and black pepper, to taste
- Mix the baking mix and milk together to form a soft dough.
- Drop dough by mounds into stew during the last 15 minutes.
- The dumplings are ready when a toothpick comes out clean.