Chicken Stew and Dumplings

Makes 4 - 6

chicken thighs boneless skinless (you could use breasts as well but my family prefers dark meat)

1/4 - 1/3 cup {31-42 g}

flour

kosher salt

fresh ground pepper

{38 g} 1

small onion, chopped in a medium dice

{6 g} 2

cloves of garlic, minced

{144 g} 2

medium carrots - chopped into bite size chunks

{128 g} 2

stalks of celery - chopped into bite size chunks

{336 g} 2 - 3

potatoes ,baby potatoes or cut up yellow potatoes - approx 2-3 potatoes cut or 10-15 baby potatoes depending on size

500 ml {0.0 g}

chicken stock - low sodium

Take chicken thighs and cut them into large chunks.

Roll the chicken in flour that is mixed with some kosher salt and freshly ground black pepper. (I just put the flour, salt and pepper into a ziplock then throw the cut up chicken in there, seal up the bag and toss it around in there.)

In a large sauce pan over medium high, heat some oil (I usually use a high smoking point oil like veg, canola, avocado or grapeseed) and brown the chicken. Take the chicken out and set aside.

Sautee 1 small onion until translucent then 2 cloves of minced garlic

Add the vegetables and saute for a few minutes then add the chicken and stir to combine.

Add enough stock to almost cover the ingredients

Simmer for 1-1.5 hours on low.

30 min. before serving time, start making the dumplings.

THE DUMPLINGS:

1 cup {125 g}

flour

1 tsp {5.0 g}

baking powder

1/2 tsp {3.0 g}

salt

1/2 cup {122 g}

milk

1/4 cup {57 g}

butter

Mix the flour, powder and salt. "Cut" in the butter until the mixture looks like fine crumbs. Stir in the milk/water. Lumpy is good. Don’t overmix.

Lightly form the dough into balls or quenelles and place on top of the stew

Cover the pan. Dumplings should expand and cook in about 15 min.

Note	2021-10-16 Double recipe of dumplings makes 11 dumplings using the size 20 disher

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