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
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.
Tips
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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 % |
