Chicken, Dumplings and Peas
I love dumplings and I also love chicken and peas—so if you do too, here’s a simple recipe you’ll love. I bet the family and kids will love it too. I made it real simple and just used peas for the veggies, however, if you wish, you can add or substitute carrots, onions, celery, mushrooms, ———-and————well you get the picture.
If you add carrots, let there be two diced; celery, another 2 diced; onion, 1 large diced; mushrooms as many as you wish for the last 15 minutes. If you decide to add the additional veggies, brown the chicken and set aside on a plate; then brown the above mentioned veggies (except for the mushrooms) until softened (about 5-7 minutes) and then add the liquids. For the last 15 minutes, add the mushrooms and peas.
Imagination my dear———and I hope that I didn’t confuse the issue to much.
For the stew:
- 2 lbs. whole skinless or with skin chicken breasts or thighs
- 2/3 C. all purpose flour
- 2 Tbls. Olive oil
- S&P to taste
- 3 roughly chopped peeled garlic cloves
- 2 sprigs of fresh rosemary or 1 tsp. of dried rosemary
- 1 C. water
- 3 ½ C. vegetarian broth
- 1 ½ C. frozen or fresh peas
For the dumplings:
- 1 C. whole-wheat flour
- 1/2 C. all purpose flour
- 1/2 Tsp. baking soda
- S&P to your taste
- Fresh or dried rosemary to taste
- 3/4 C. buttermilk ( if you don’t have that, try milk and 1 Tblsp. lemon juice or vinegar that has sat for about 10 minutes)
Directions for the stew:
Cook the stew for a total of 60 minutes
- Toss chicken with the 2/3 C. all purpose flour mixed with S&P to your taste.
- In a large deep skillet, heat the oil over medium high heat; add the chicken to the pot and brown for about 5 minutes.
- Stir in water, broth, garlic cloves, rosemary and S&P to taste; bring to a boil and turn down the heat to medium so that the broth is just simmering. Stir every now and then.
- Add peas and dumplings the last 15 minutes.
- Whisk flours, baking soda, S&P, and rosemary in a medium sized bowl. Quickly add the buttermilk and spoon the dough 1 Tblsp. at a time over the simmering chicken stew. Makes about 18 dumplings (about 3 per person). These dumplings are the hearty kind. You won’t need another starch but a nice salad would be nice to have as an additional side dish.