Cumin Kitchen’s Chicken Stew & Dumplings
Ingredients
| 2 lbs | Chicken thighs, boneless & skinless |
| 1 | Onion, diced |
| 3 – 4 | Celery stalks, diced |
| 3 – 5 | Carrots, diced |
| 4 | Garlic cloves, grated |
| 1/2 cup | Butter, unsalted |
| 3/4 cup | All-purpose flour |
| 1/2 cup | Dry Nova Scotia white wine |
| 5 cups | Chicken stock |
| 3/4 cup | Heavy cream |
| 3/4 cup | Peas and corn, frozen |
| 2 tsp | Italian seasoning |
| Salt and pepper, to taste | |
Dumplings
| 1 1/2 cup | All-purpose flour |
| 4 tsp | Baking powder |
| 1/4 tsp | Salt |
| 1/2 tsp | Neutral cooking oil |
| 1 cup | Egg, beaten |
| 2/3 cup | Milk |
Directions
1. Preheat oven to 350F.
2. Season chicken with salt and pepper and roast until chicken is fully cooked, about 30 – 45 minutes. Leave the oven on to cook the dumplings later.
3. While the chicken roasts, dice onion, celery, and carrots and grate garlic.
4. In a large Dutch oven over medium-low heat, melt butter. Add the diced vegetables and grated garlic, plus a pinch of salt. Sweat the vegetables for 6 – 8 minutes; do not let the vegetables brown.
5. Add the flour to the vegetables and cook; stir constantly for 2 – 3 minutes.
6. Add the wine to deglaze the pan; stir for approximately 30 seconds.
7. Slowly add the chicken stock; stir until gravy thickens and begins to simmer.
8. Add heavy cream and seasonings. 9. Chop cooked chicken into bite-sized pieces; add to the pot, along with peas and corn. Simmer on low for 5 minutes and stir occasionally.
Dumplings
1. In a bowl, combine flour, baking powder & salt.
2. In a separate bowl, beat the eggs; add oil & milk.
3. Form a well in your dry ingredients and pour in egg mixture. Stir until moistened.
4. Drop tablespoon portions of dumpling mixture onto the stew. Place cover on pot and steam in the oven for 15 minutes.
Wine pairing
Refreshing, crisp, and light, try Domaine de Grand Pré Tidal Bay with this dish.
Recipe by: Cumin Kitchen & Drink
Photography by: Michelle Doucette