Quick Chicken Stew

Tonight, our yoga teacher said in honor of the season, we were going to do a lot of asanas on the floor, swaddled with pillows and wrapped in blankets. We started off the class with each person saying what they like about this season and how it makes our bodies feel.

I said “stew.” There is a feeling to eating a big bowl of stew that no salad can match – warm and hearty and filling all the corners of the tummy and soul with rich, warm foodlove. And with that thought, I *had* to have stew for dinner.

Usually, stew is a 3+ hour proposition for me. Tonight, though, I thought I could pull off chicken and dumplings in an hour, and it would be worth it. Turns out, it only took about 35 minutes!

  • Sautee an onion and some garlic in olive oil in a large pot.
  • When it sizzles, add about a pound of boneless, skinless chicken thighs and sprinkle them with salt, pepper, and poultry seasoning. (And don’t you dare think of using that sawdust Satan, the boneless skinless chicken breast.) Brown well and cook about halfway through.
  • Add a chopped carrot and potato (regular or sweet).
  • Add stock to cover, bring to a boil, and simmer for 5 minutes.
  • Add shredded cabbage or other greens.
  • Mix up the dumplings: a cup of flour, 2tsp of baking powder, 1/2 tsp. salt, and an egg and enough milk to make about 1/2 c.
  • When the stew returns to a simmer, dip a spoon into the broth, scoop up a dollop of batter, and drop it into the stew. Repeat until you’ve dished up all the dumplings – they should just cover the surface of the broth with a little room in between.
  • Cover and simmer 10 more minutes.
  • Spoon some frozen veggies (broccoli and/or peas) into your bowl and ladle the stew on top. This cooks the frozen veg just enough and cools the stew so you can eat it right away.

I made mine with soft whole wheat flour, and they were a bit too grainy. Ideally, dumplings “melt” just a little and thicken the broth. If you don’t have local flour, skip the dumplings and add more potatoes. If you mash some of the potatoes as they cook, it will thicken the stew some.

Origins:

  • Chicken: Miller Farms via Arbor Farms Market
  • Carrots, sweet potato, cabbage: Farmers’ Market
  • Onions, garlic, broccoli: Garden
  • Flour: Westwind Mills
  • Broth, salt, spices: Not local

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