Chicken STEW

Course : Chicken
Serves: 6
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1 1/2 pound to 2-pound stewing -- Chicken, cut up
1 tablespoon Vegetable oil -- Or shortening
3 cups Hot water
1/2 teaspoon Salt
1/8 teaspoon Pepper
2 medium Carrots -- cut into 1-inch (about 1 cup)
1 large Potato -- cut into 1-1/2-inch (about 1 1/4 cups)
1 medium Turnip -- cut into 1-inch (about 1 cup)
1 medium Green bell pepper -- cut into 1 inch pieces
1 medium Stalk celery -- cut into 1 inch pieces
1 small Onion -- chopped (1/4 cup)
1/2 teaspoon Browning sauce -- if desired
1 teaspoon Salt
1 piece bay leaf
---Parsley dumplings
1/2 cup Cold water
2 tablespoons All-purpose flour

Preparation / Directions:

Cook and stir chicken in oil in 12-inch skillet or Dutch oven about 15 minutes or until chicken is brown. Add 3 cups hot water, 1/2 teaspoon salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2-1/2 hours or until chicken is almost tender.Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf. Cover and simmer about 30 minutes or until vegetable are tender. Remove bay leaf.Prepare Parsley Dumplings. Shake 1/2 cup cold water and the flour in tightly covered container. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

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