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Chicken Stew With Dumplings

stews, chicken - other

5 cups chicken stock (approx)
14 chicken thighs (about 4 lb); skinned
1 bunch small carrots (about 7); cut in half diagonally
4 potatoes; cut in 1-inch cubes
2 cups pearl onions (10 oz pkg); peeled
3 tablespoons butter
3 stalks celery; chopped
1 onion; chopped
2 cups small button mushroom; about 8 oz
1/3 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon (each) salt and pepper
1/2 cup frozen peas
1/4 cup whipping cream
----DUMPLINGS----
2 cups sifted cake-and-pastry flour
2 tablespoons chopped fresh parsley
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons butter
3/4 cup milk (approx)

In large Dutch oven, bring chicken stock to boil. Add chicken; cover and simmer over medium-low heat until juices run clear when chicken is pierced, about 30 minutes. With slotted spoon, transfer to plate; let cool. Remove meat from bones; cut into bite-size chunks. Add carrots and potatoes to stock; cover and cook for 10 minutes. Add pearl onions; simmer, covered, just until onions are tender, about 5 minutes. With slotted spoon, transfer vegetables to plate. Pour stock into large measuring cup; if necessary, add more chicken stock to make 5 cups. In same pan, melt butter over medium-high heat; cook celery, onion and mushrooms, stirring often, until softened, about 8 minutes. Add flour, thyme, salt and pepper; cook, stirring, for 1 minute. Gradually whisk in reserved stock; bring to boil, stirring. Reduce heat to medium-low; simmer, stirring often, for about 5 minutes or until thick enough to coat back of spoon. Return chicken and any accumulated juices to pan. Add carrot mixture, peas and cream, stirring to combine. DUMPLINGS: In bowl, whisk together flour, parsley, baking powder and salt. Using pastry blender or 2 knives, cut in butter until in coarse crumbs. Using fork, stir in enough milk to make sticky spoonable dough. Leaving space around each, drop by tablespoonfuls onto simmering stew; cover and cook, without lifting lid, for 15 minutes or until dumplings are no longer doughy underneath.

Contributor: Canadian Living Magazine, November, 2001

Yield: 8 servings

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