Chicken Stew with Grandma's Dumplings

Name: Chicken Stew with Grandma's Dumplings
Yield: 8 servings
Ingredients: 2 tbsp (30 mL) vegetable oil; 12 chicken thighs boned and trimmed; 2 carrots chopped; 2 cups (500 mL) corn; 2 onions chopped; 1 clove garlic chopped; 1 tsp (5 mL) pepper; 1 tsp (5 mL) dried dill; 1 tsp (5 mL) salt; 1 1/2 cups (375 mL) water; Dumplings; 1 cup (250 mL) all-purpose flour; 1/2 tsp (2 mL) salt; 2 tsp (10 mL) baking powder; 1 egg; 1 cup (250 mL) Milk; 1/4 cup (60 mL) chopped fresh parsley

This recipe is taken from the 1996 Milk Calendar. This is the Chicken Stew with Grandma's Dumplings recipe.

Prep: 15 min
Cooking: 45 min

Yields 8 servings

Ingredients

2 tbsp (30 mL) vegetable oil
12 chicken thighs boned and trimmed
2 carrots chopped
2 cups (500 mL) corn
2 onions chopped
1 clove garlic chopped
1 tsp (5 mL) pepper
1 tsp (5 mL) dried dill
1 tsp (5 mL) salt
1 1/2 cups (375 mL) water
Dumplings
1 cup (250 mL) all-purpose flour
1/2 tsp (2 mL) salt
2 tsp (10 mL) baking powder
1 egg
1 cup (250 mL) Milk
1/4 cup (60 mL) chopped fresh parsley

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Preparation

Heat the oil in a saucepan over high heat. Sauté both sides of the chicken thighs (about 3 min each side). Add the vegetables and seasonings, toss and add the water. Bring to a boil, cover the saucepan and let simmer.

In the meantime, make the dumplings. Combine all of the ingredients to make a lumpy dough. Once the stew has cooked for 30 min, drop the dough into the stew one tablespoon at a time. Cover and let simmer for 10 min or until a toothpick inserted into the dumplings comes out clean.