There are certain foods that you will never forget…one of mine is my Aunt Betty’s dumplings! Before I was a teenager, I remember going to the ‘Hunting Ranch’ during deer season…I’ve never really been a hunter, but I’ve always loved food and my aunt’s dumplings were a favorite of mine. This is a dish to warm you up on these cold January days; it will have the house smelling yummy…and it’s enough for sharing.
Chicken & Mushroom Stew with Dumplings
Makes 8 Servings
Cook Time 1 hr. 25 minutes
- 8 small chicken thighs with bone-in, skin removed
- Berkmans Spices Bird Blend (salt-free) www.berkmansspices.com
- 1 cup chopped onion
- 1 red bell pepper, chopped
- 2 lbs. Baby Bella mushrooms, sliced ¼ inch thick
- 1 cup Chardonnay wine
- 4 cups chicken stock
- 3 3 inch fresh sprigs thyme
- ½ cup cold water
- 3 TBSP. cornstarch
- 1 cup flour
- 1 ½ tsp. baking powder
- 1 tsp. Berkmans Spices Bird Blend (salt-free)
- ½ tsp. salt
- 1 egg, beaten
- 1/3 cup milk
- Spray the bottom of a large stew pot with cooking spray. Heat over medium heat. Season both sides of the chicken liberally with the seasoning. Brown the thighs, four at a time, 2 ½ minutes per side. Remove chicken from the pot and set aside.
- Spray the bottom of the pot with cooking spray (do not wash the pot, all the browned bits should still be there). Add the diced onions, red bell pepper and sliced mushrooms. Sauté over medium heat for 5 minutes.
- Add the wine, chicken broth and thyme to the pot. Then return the chicken to the pot. Simmer uncovered for 1 hour.
- Make slurry with the cornstarch and cold water. Stir into the simmering stew. Cook for 5 minutes.
- In small mixing bowl stir together flour, baking powder, spice blend, salt and fresh parsley. Stir in beaten egg and milk; stirring just until blended. Using two teaspoons, drop heaping teaspoons full into simmering stew (makes 10 dumplings). Immediately cover the pot with a tight fitting lid. Simmer with lid on for 10 minutes.
- Time to Mangia!