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CHICKEN VEGETABLE STEW WITH DUMPLINGS 
2 (2 1/2 - 3 lb.) broiler-fryer chickens, cut up
4 c. water
3 stalks celery, chopped (1 1/2 c.)
3 med. carrots, chopped (1 1/2 c.)
3 med. onions, chopped (1 1/2 c.)
1 tbsp. salt
1 1/2 tsp. dried thyme
1/4 tsp. pepper
1 c. cold water
1/2 c. flour
1 (10 oz.) pkg. frozen peas
1 (10 oz.) can mushrooms (stems and pieces)

In Dutch oven or kettle place chicken pieces and add 4 cups water, celery, carrots, onions, salt, thyme and pepper. Bring to boil. Reduce heat, cover and simmer for 35-45 minutes or until chicken is nearly tender. Skin off fat.

Blend the 1 cup water and flour, stir into chicken mixture. Stir in frozen peas and undrained mushrooms. Cook stirring gently until thickened and bubbly. Drop herb dumplings dough from tablespoon to make mounds on top of stew. Cover and simmer 15 minutes. DO NOT LIFT LID. Sprinkle with parsley and serve.

HERB DUMPLING:

1 1/2 c. flour
1 tbsp. baking powder
3/4 tsp. salt
1/4 tsp. dried thyme or sage (crushed)
3/4 c. sour cream
3/4 c. milk
2 tbsp. oil

In medium bowl stir together flour, baking powder, salt and thyme (or sage). In another bowl mix sour cream, milk and oil. Add the sour cream mixture all at once to the dry ingredients. Stir until all the dry ingredients are moistened. Drop the dumplings by tablespoon on bubbling stew. Makes about 8 dumplings.
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 Rating: 5 / 5 - Reviews: 1
Oct 28, 3:35 PM
Susan (Florida) says:

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