Chicken Vegetable Stew with drop Cornmeal Dumplings Recipe DiveFan Recipe

Name: Chicken Vegetable Stew with drop Cornmeal Dumplings Recipe DiveFan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ___ Stew finishing vegetables; 1/2 yellow onion, thinly sliced; 6 medium carrots, peeled and chopped into 1/2 inch cubes; 3 stalks celery, peeled and chopped into 1/2 inch cubes; 6 summer squash (zucchini or mexican) peeled and diced into 3/4 inch cubes; ___ Dumpling ingredients; 3/4 cup corn meal; 1/4 cup flour; 1 tsp baking powder; 1/2 tsp table salt; 2 Tbsp vegetable oil; 1 egg, whisked (optional); Milk, as required; ___ Stock ingredients; 2 stalks celery; 3 Tbsp parsley, fresh; 1 yellow onion, cut into quarters; 2 carrots, sliced; 1 tsp thyme, dried; 1 whole chicken, cut at joints and breast/ribs split or 2 lb chicken thighs and breasts, bone-in; 1/2 tsp table salt

Servings: persons

___ Stew finishing vegetables
1/2 yellow onion, thinly sliced
6 medium carrots, peeled and chopped into 1/2 inch cubes
3 stalks celery, peeled and chopped into 1/2 inch cubes
6 summer squash (zucchini or mexican) peeled and diced into 3/4 inch cubes
___ Dumpling ingredients
3/4 cup corn meal
1/4 cup flour
1 tsp baking powder
1/2 tsp table salt
2 Tbsp vegetable oil
1 egg, whisked (optional)
Milk, as required
___ Stock ingredients
2 stalks celery
3 Tbsp parsley, fresh
1 yellow onion, cut into quarters
2 carrots, sliced
1 tsp thyme, dried
1 whole chicken, cut at joints and breast/ribs split or 2 lb chicken thighs and breasts, bone-in
1/2 tsp table salt

1
To prepare the stock, first remove the skin from the chicken parts.
2
In a large pot cover the chicken, salt, onion, carrots and thyme with water and bring to a simmer.
3
Cook 15 minutes or until the breasts are just done, then remove.
4
Cook 15 more minutes or until the dark meat parts are just done, then remove.
5
Let cool, separate the meat from the bones, then add the bones Back to the stock.
6
Simmer for one hour, cool the stock, strain off the bones/veggies and discard.
7
If you chill the stock overnight in the fridge, you can remove any excess fat.
8
Shred the chicken into bite size (1 inch) pieces.
9
Prepare the dumplings by mixing the dry ingredients in a bowl, then adding the egg and oil until incorporated.
10
Add just enough milk to make the dough pliable but not too soft.
11
Form into 1 inch balls and chill in the refridgerator.
12
Bring the stock to the simmer, add the onion, celery and carrots and cook for ten minutes until barely tender.
13
Check for seasoning and body you may want to thicken the stew with a little cornmeal and flour slurry.
14
Add the squash, shredded chicken and bring the stew back to a barely bubbling simmer.
15
Float the dumplings on top, cover and cook for about 10 minutes.

323

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: ___ Stew finishing vegetables, 1/2 yellow onion, thinly sliced, 6 medium carrots, peeled and chopped into 1/2 inch cubes, 3 stalks celery, peeled and chopped into 1/2 inch cubes, and more.

Yes, Chicken Vegetable Stew with drop Cornmeal Dumplings Recipe DiveFan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Vegetable Stew with drop Cornmeal Dumplings Recipe DiveFan

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