Chicken Stew Francais With Parsley Dumplings

 Chicken Stew Francais With Parsley Dumplings


Experience the heartwarming Chicken Stew Francais with Parsley Dumplings. A French-inspired comfort food delight. I created this recipe one cold winter day with ingredients I had on hand. It is a delicious, flavorful "stick-to-your-ribs" chicken recipe. Adding the white wine and dried tarragon gives it that "continental" taste. Serve with a nice crisp green salad and you've got a complete meal.

Chicken Stew Francais With Parsley Dumplings



Cook time: 50 Min  Prep time: 20 Min  Serves: 4-6
Ingredients
1/2 c vegetable oil, divided
2 lb chicken thighs, skinless and boneless, cut into bite-size pieces
1/2 c flour
1 pkg dry chicken gravy mix (0.87 ounces), divided
1/2 tsp fresh ground black pepper
2 md onions, peeled and sliced
3 md red-skinned potatoes, unpeeled and cut into bite-size chunks
3 md carrots, peeled and sliced
2 stalk celery, roughly chopped
1 qt chicken broth
1 can chicken gravy (10.5 ounces)
1/4 c dry white wine
1 tsp french tarragon (dried)
2 c flour
1 Tbsp baking powder
1/2 tsp salt
1 1/3 c whole milk
1 tsp vegetable oil
1/2 tsp dried parsley flakes
Directions
1. Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While the oil is heating in the pot, place the 1/2 cup flour, black pepper, and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in the bag and shake and/or knead until all pieces are coated with flour mixture.
2. Transfer chicken to pot on stove. Cook, stirring constantly to break apart chicken pieces until chicken is browned, about 15-20 minutes. Remove from pot, cover, and set aside.
3. Add remaining oil to same pot. Add the onions, potatoes, carrots, and celery. Mix well and cook for 4-5 minutes, stirring well to incorporate browned bits on the bottom of the pot.
4. Add the chicken broth, remaining gravy mix, chicken gravy, white wine, and French tarragon. Mix well, and bring to a simmer.
5. Return the chicken pieces to the pot.
6. Reduce heat and cover. Let simmer, stirring often, for an additional 10-12 minutes.
7. Meanwhile, make the dumpling batter: In a medium bowl, mix the flour, baking powder, salt, milk, 1 tablespoon oil, and parsley flakes. Mix just until combined.
8. To make dumplings: Remove the cover from the pot and drop tablespoonfuls of batter onto the simmering stew. Reduce heat slightly, cover, and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick inserted into dumplings should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!!

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