Fried Chicken Stew with Dumplings

This is a great winter storm day recipe when you really need to push back the cold just a little. This is another kid favorite at our house and one of the first things I ever cooked for Spouse back in the day and she's still sticking around...maybe it's just for the stew? ;)

Serves 6
Combine:
3 cups flour
1 tbsp salt
1 tbsp ground black pepper
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp powered thyme
1 tbsp powdered sage
1 tbsp dried basil
1 tbsp dried oregano
1 tbsp dried marjoram
1 tbsp dry mustard powder
1 tbsp powdered ginger
1 tbsp paprika
1 tbsp cayenne pepper
Mix thoroughly to make sure spices are evenly distributed in the mix.
Heat 2 inches vegetable oil in a deep fryer or deep heavy bottomed pot to 350 degrees F.

Cut 2 pounds boneless skinless chicken pieces into nugget sized pieces. Dip the pieces into an egg wash of 1 egg and 2 tbsp water whisked together. Dredge chicken pieces in the flour and spice mixture and fry in the oil until golden brown, 2-3 minutes per side. Remove from pan and drain on paper towels. Set aside.

Cut into medium sized chunks:

6 large carrots
6 parsnips
2 stalks celery
6 large potatoes
1 large onion

Toss the vegetables into a roasting pan along with 2 cloves minced garlic and salt and pepper to season. Roast in a 400 degree F for about a half hour or until the vegetables are fork tender.


For the gravy, simmer together until the volume is reduced by about 1/3:

6 cups chicken stock
2 tbsp savoury
½ tsp ground sage
½ tsp ground thyme

Thicken the gravy with a slurry of flour and water; shake together about 6 tbsp flour to ¾ cup water and whisk into the boiling seasoned stock but don’t make the gravy too thick. You may require more or less of the thickening slurry depending upon how much you have reduced the chicken stock. Season the gravy with salt and pepper at this point. Seasoning before this point may result in an over seasoned gravy.

Pour the gravy over the roasted vegetables. Add 1 cup fresh peas, green beans or wax beans. Stir. Spread chicken pieces over the top. Drop dumpling dough on top of the stew and return the roasting pan to the oven for 15-20 minutes at 375 degrees F until the dumplings spring back when pressed lightly at the center.

Dumplings:

1 ½ cups flour
1 tbsp sugar
Pinch salt
2 tsp baking powder
3 tbsp melted butter
1 cup lukewarm water or milk

Sift together dry ingredients. Add the melted butter and water or milk. Beat with a wooden spoon only until all the liquid is incorporated. Do NOT over mix. Drop by tablespoonfuls on top of the stew. Bake for 15-20 minutes at 375 degrees F or until the dumplings spring back when lightly pressed at the center.