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Chicken & Drop Dumpling Stew

Struggle Meals - "Frankie & Flour"

25
Prep Time
(Minutes)
45
Cook Time
(Minutes)

Ingredients

Dumpling Dough

  • 2 tablespoons minced parsley leaves
  • 2 tablespoons flour
  • 1/3 to 1/2 cup water
  • Salt and pepper

Stew

  • 2 tablespoons vegetable oil
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 1 onion, minced
  • 1 1/2 pounds chicken thighs, cut into small pieces
  • 2 teaspoons thyme leaves
  • 1 cup flour
  • 4 cups chicken stock
  • 1 cup frozen peas
  • 2 tablespoons fresh dill

Steps

Dumpling Dough

  1. In a mixing bowl, add parsley, flour, water and salt. Use a fork to combine.
  2. Turn dough out onto a floured work surface and knead for 8 to 10 more minutes, adding more flour if needed.
  3. Cover and let sit for at least 20 minutes.
  4. Make walnut-sized balls dough and roll them between your hands into 1-inch pillows. Add to stew one at a time.
  5. Cook for 5 to 6 minutes. The dumplings will begin to float when they are done cooking.
  6. Garnish with fresh dill to serve.

Stew

  1. Heat a large pot over medium-high heat and add vegetable oil.
  2. Add the celery, carrots and onions, and cook until soft, about 5 to 7 minutes.
  3. Add chicken to the pot and season with salt and pepper.
  4. Add thyme, then stir in flour and cook for about 2 minutes.
  5. Add chicken stock, bring to a boil and turn down to simmer, then add the peas.