Chicken Stew with Grandma's Dumplings

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
chicken stew with grandma s dumplings

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

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.

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Nutrition

Nutritional Information

per serving
Energy: 275 Calories
Protein: 22 g
Carbohydrate: 26 g
Fat: 10 g
Fibre: 2.2 g
Sodium: 597 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 9 % / 98 mg
Niacin: 44 %
Vitamin A: 40 %
Zinc: 25 %
Folate: 22 %