It is that time of year when it is cold and damp when we arrive at work and dark and wet when we leave work. And what is better than coming home to a steaming hot pot of slow cooked stew!
Only thing you need to do when you get home is whip up the dumplings.
This is a heart warming dish that is perfect for this time of the year – it pairs well with any full bodied Red Wine – like a Cab S.B. – We had a California Sonoma Cab SB that was perfect with this dish. Enjoy and welcome to the Fall home cooking season!
2 kg skinned boneless Chicken thighs
2 cups chopped / diced carrots
2 cups chopped / diced celery
1 chopped onion
2 cups sliced mushrooms
1 teaspoon dried Thyme
1/2 teaspoon salt
1/2 teaspoon pepper
2 cans Cream of Mushroom soup (low salt)
1 cup water
Cut chicken into large – medium pieces.
Brown (in oil + pork fat if you have it!) chicken in dutch oven or pot seasoning with salt, pepper and thyme
Remove chicken to crock pot
Saute onions carrots celery in Crock pot (that you used for browning chicken)
Place onions, carrots and celery on top of chicken in the Crock pot.
Put all the sliced mushrooms on top of the veg and chicken mixture.
Stir soup, water, thyme and black pepper in a bowl.
Pour soup mixture over the chicken / veg mixture in the crock pot.
Cover and cook on low for 7 – 8 hours.
2 cups of flour – 2 tablespoons chopped fresh parsley (opt) – 4 teaspoons baking powder
1/2 teaspoon salt – 2 tablespoons butter – 3/4 cup 2% milk (approx.)
In bowl whisk together flour, parsley, baking powder and salt.
Using pastry blender OR two knives cut in butter into coarse crumbs.
Using fork, stir in enough milk to make sticky spoon-able dough.
Leaving space around each, drop by tablespoon full (dough) onto simmering stew.
Cover and cook (without lifting lid) for 15 minutes or until dumplings are not longer doughy underneath.