Saturday, February 20, 2010

Chicken Stew with Herb Dumplings

This was very yummy, but something I would only make on the weekend. There were several steps to this crockpot meal, but it turned out DELISH! (I'm trying to start including pictures of the final result. My first attempt at food photography was not that great--please excuse the bad picture)

What's needed:
2 cans (14 oz. each) chicken broth, divided
2 C. sliced carrots
1 C. chopped onion
1 large green bell pepper, sliced
2/3 C. all-purpose flour
1 lb. boneless, skinless chicken breasts, cut into 1-inch pieces.
1 large potato, unpeeled and cut into 1-inch pieces
3/4 C. frozen peas
1 tsp. dried basil
3/4 tsp. dried rosemary
1/4 tsp. dried tarragon
3/4 tsp. salt
1/4 tsp. black papper
1/4 C. whipping cream

For the herb dumplings
1 C. Bisquick
1/4 tsp. dried basil
1/4 tsp. dried rosemary
1/8 tsp. dried tarragon
1/3 C. milk

1. Reserve 1 C. chicken broth. Combine carrots, onion, bell pepper, and remaining chicken broth in crockpot. Cover; cook on LOW for 2 hours.

2. In a medium bow, stir 1 C. broth into flour until smooth. Stir this into the crockpot. Add chicken, potato, peas, 1 tsp. basil, 3/4 tsp. rosemary, and 1/4 tsp. tarragon. Cover; cook 4 hours or until veggies and chicken are tender. Stir in salt, black pepper, and cream.

3. To make the biscuits, combine Bisquick, 1/4 tsp. basil, 1/4 tsp. rosemary, and 1/8 tsp. tarragon in a small bowl. Stir in milk to form a soft dough. Using an ice-cream scoop, spoon dumpling mixture on top of stew.

4. Cook, uncovered, 30 minutes. Cover; cook 30-45 minutes or until dumplings are firm and toothpick inserted in center comes out clean. Serves 4.

Husband Rating: A-

PointsPlus: 10 for one big dumpling and 3/4-1 C. of soup

Inspired by:
Crock-Pot: The Original Slow Cooker

No comments:

Post a Comment