This chicken stew recipe can stand on its own or be served over rice, or biscuits, or pasta, or dumplings. I suggest dumplings and on an earlier post I've blogged a favorite dumpling recipe, Parsley Dumpling, Mushroom and Leek Soup. I recommend the soup but, for this recipe, we're only interested in the dumplings. Skip making the soup, make only the dumplings, and I do fancy that you'll be calling your sweetheart a dumpling in no time at all! And, good luck to you!
Chicken and Carrot Stew with Parsley Dumplings
Ingredients:
- 2 cups 1/4-inch-thick rounds peeled carrots
- 1-1/2 thinly sliced leeks (white and pale green parts only; about two medium)
- 1-1/2 lbs. skinless deboned chicken thighs, cut into 2-inch cubes
- 2 tablespoons flour
- 1 teaspoon dried thyme
- 1 teaspoon smoked spanish paprika
- Sea salt
- 2 tablespoons olive oil
- 1/2 cup dry white wine
- 1/2 cup low-salt chicken broth
- 1/4 cup heavy whipping cream
- 1 tablespoon Tobasco mustard
- 1/4 cup chopped fresh Italian parsley
Preparation:
If you've chosen to prepare dumplings, then do those first.
I was able to do this recipe using just one 8 quart stock pot. First, cook the carrots in boiling salted water for 3 minutes. At the 3 minute mark add the sliced leeks in with the carrots and continue to cook for another 3 minutes. Drain and remove the carrots and leeks to a large bowl. While the carrots and leeks are cooking, sprinkle the cubed chicken with sea salt and white pepper. Whisk flour, thyme, and paprika in medium bowl. Add the cubed chicken to the flour mixture and toss to coat.
Our stock pot is now emptied of the boiled carrots and leeks, and the cubed chicken is floured and ready for cooking. Now add the olive oil to the stock pot and heat over medium high. Add the chicken to stock pot and cook until browned, about 2 minutes per side. Add the wine and bring it to a boil for about 3 minutes. The wine will reduce by about 1/2. Add the carrots and leeks back into the pot laying them over the top of the chicken. Add broth, cover, and simmer until chicken is cooked through, about 15 minutes. Uncover, add cream and mustard; stir until sauce thickens a bit, about 2 minutes. The dish is ready to serve though if you've prepared the dumplings you'll need to add those back in and rewarm for about 2 minutes.
Transfer to a large shallow bowl. Garnish with the chopped fresh Italian parsley.
Fessin' Up:
Much of this recipe idea came from the magazine "bon appetit". Their recipe called for a 1/2 cup of heavy whipping cream and the use of fresh chopped thyme rather than dried. Also, they only asked that paprika be used whereas I used smoked spanish paprika. And, they called for a dijon mustard; I used a Tobasco flavored mustard.
Comments:
I enjoyed this recipe and it's preparation was not a time killer. Execute the recipe's timing and you'll end up with tender meat and nicely textured carrots. I had slightly better results when I deboned the chicken thighs though buying already boned chicken thighs is a time saver. You'll need to add bulk (hence, the dumplings) to this meal for it to be satisfying as it is rich and calorie dense. I took the richness down a notch by using less cream.
