Amish Chicken Stew w/ Dumplings
~Modified from Amish Soups & Casseroles Cookbook~
~Serves 6 to 8~
Stew Ingredients:
1/2 Lemon
1 Quart Chicken Broth +
2 t. Chicken Bouillon
2 C. Cubed Potatoes – bite sized
(mini redskins, fingerlings, or gourmet Tri-colored mini potatoes)
2 C. Frozen Peas
1/2 C. Vidalia Onion – coarsely chopped
2 C. Carrots – sliced ~ 1/4” to 1/2” thick
1 T. Fresh Parsley – chopped
1 t. Cumin
1 t. Paprika
1 t. Salt
1 t. Pepper
3 C. Cooked Chunks of Chicken
(great use of rotisserie chicken or leftover chicken)
Thickening Liquid:
3 T. Flour
1 C. Water – tepid
Dumpling Dough: (optional)
1 1/2 C. Sifted Flour
3 t. Baking Powder
1 egg – beaten
1/2 C. Milk.
(I use whole milk but 2% will work)
1/4 t. Salt
1 T. Fresh Chives – chopped OR 1 t. Dried Chives
1 t. Dried Thyme
Heat 8-quart Dutch Oven or Kettle over medium-high heat. Place Lemon Half, flesh/fruit side down. Char but be careful not to burn.
Once Lemon is charred, place the next 11 ingredients into the dutch oven, leaving in the charred Lemon. Cover and bring to a boil. Reduce heat and simmer until Vegetables are softened but al dente, approximately 30 to 40 minutes.
Meanwhile, combine Flour and Water to create the Thickening Liquid.
Stir until smooth. Set aside.
Optional Dumpling Dough:
Combine Flour, Baking Powder, Salt, Chives and Thyme.
Add beaten Egg and mix until crumbly. Slowly add Milk until dough is sticky. Use only enough Milk to moisten ingredients to sticky consistency.
(you may not need the entire 1/2 C.)
When Vegetables are softened but al dente, add Cubed Cooked Chicken.
Give the Thickening Liquid another stir to make sure it is fully incorporated. Stir Thickening Liquid into Stew. Simmer. Continue to stir over low heat until smooth and thickened.
If adding Dumplings:
Spray teaspoon or 1/2 t. cookie scoop w/ Pam or olive oil. Re-apply as necessary.
Drop dumpling batter by small spoonfuls into simmering stew. Cook for 10 minutes UNcovered. Flip dumplings over and cook covered over low heat for an additional 10 minutes.
This is even more flavorful the next day.
If you are going to be serving as leftovers or for the first time day 2, you are likely to need to add additional Chicken Stock as you re-warm. You’ll have to play this by ear BUT have another 2 C. on-hand just in case. Adjust seasonings as needed
