This is a great weekend meal to prepare, and eat through the week, when you are too tired when you get home from work :
Prep – 20 mins
Cook – 45 mins
Serves – 8
- 1 (3- to 4-pound) whole chicken
- 3 quarts water
- 10 black peppercorns
- 4 garlic cloves, crushed
- 4 thyme sprigs
- 2 celery stalks
- 1 large onion, peeled and halved
- 1 large carrot, peeled and halved
- 1 bay leaf
- 1 rosemary sprig
- Cooking spray
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 cup chopped celery
- 2 tablespoons chopped shallots
- 1.1 ounces all-purpose flour (about ¼ cup)
- 2 tablespoons cornstarch
- 3 tablespoons heavy cream
- ¾ cup 1% low-fat milk
- 1 large egg, lightly beaten
- 6.75 ounces all-purpose flour (about 1½ cups)
- 3 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1 tablespoon cornmeal
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon grated lemon rind
- Freshly ground black pepper (optional)
- Chopped fresh parsley (optional)
1. To prepare chicken stew, remove and discard giblets and neck from chicken. Place chicken in an 8-quart stockpot. Add 3 quarts water and next 8 ingredients (through rosemary sprig).
Bring to a simmer; cook 45 minutes. Skim fat from surface of cooking liquid occasionally; discard fat. Remove chicken from pan; cool slightly. Strain stock through a sieve over a large bowl; discard solids.
When chicken is cool enough to handle, remove skin from chicken; remove chicken from bones, discarding skin and bones. Tear chicken into 2-inch pieces; set aside.
2. Return pan to medium-high heat. Coat pan with cooking spray. Add chopped onion and next 3 ingredients (through shallots) to pan; coat vegetables with cooking spray.
Sauté 4 minutes or just until vegetables are tender. Weigh or lightly spoon 1.1 ounces (about ¼ cup) flour into a dry measuring cup; level with a knife. Sprinkle 1.1 ounces flour over vegetable mixture; cook 1 minute, stirring constantly. Gradually add chicken stock, stirring with a whisk until smooth.
Combine cornstarch and cream in a small bowl. Add cornstarch mixture to vegetable mixture; bring to a boil, and cook 3 minutes or until slightly thick, stirring constantly. Reduce heat to low, and stir in chicken.
3. To prepare dumplings, combine milk and egg in a medium bowl. Weigh or lightly spoon 6.75 ounces (about
1½ cups) flour into dry measuring cups; level with a knife. Combine 6.75 ounces flour and next 6 ingredients (through rind) in a bowl. Add flour mixture to milk mixture, stirring with a fork just until moist.
4. Drop 8 heaping tablespoons of batter onto chicken mixture. Cover and cook over low heat 3 minutes or until dumplings are done (dumplings will float to surface of stew).
Do not allow chicken mixture to boil. Remove dumplings with a slotted spoon, and place in a bowl; keep warm. Repeat procedure twice with remaining batter.
5. Divide dumplings among 8 bowls. Ladle stew over dumplings in bowls; sprinkle with pepper and parsley, if desired. Serve immediately.