This chicken stew is fabulous! It's a thick and hearty stew with a slight fancy feel, but still nice and homey. Wine and tarragon marry together for a wonderful flavor. We loved all the fresh vegetables, along with the dumpling addition. A little different, we think this will be a favorite in the winter when you want a warm and comforting stew. I created this recipe one cold winter day with ingredients I had on hand. It is a delicious, flavorful 'stick-to-your-ribs' chicken recipe. Adding the white wine and dried tarragon gives it that 'continental' taste. Serve with a nice crisp green salad and you've got a complete meal.
Prep time: Cook time:
Recipe Cuisine: French Recipe Category: Chicken Yield: 6 Servings
Ingredients :
- 1/2 cup(s) vegetable oil
- divided
- 2 pound(s) chicken thighs
- skinless and boneless
- cut into bite-size pieces
- 1/2 cup(s) flour
- 1 package(s) dry chicken gravy mix (0.87 ounces)
- divided
- 1/2 teaspoon(s) fresh ground black pepper
- 2 medium onions
- peeled and sliced
- 3 medium red-skinned potatoes
- unpeeled and cut into bite-size chunks
- 3 medium carrots
- peeled and sliced
- 2 stalk(s) celery
- roughly chopped
- 1 quart(s) chicken broth
- 1 can(s) chicken gravy (10.5 ounces)
- 1/4 cup(s) dry white wine
- 1 teaspoon(s) french tarragon (dried)
- 2 cup(s) flour
- 1 tablespoon(s) baking powder
- 1/2 teaspoon(s) salt
- 1 1/3 cup(s) whole milk
- 1 teaspoon(s) vegetable oil
- 1/2 teaspoon(s) dried parsley flakes
Intructions :
- Place a 5-quart Dutch oven over medium high heat and add all but 1 tablespoon of the oil. While the oil is heating in the pot
- place the 1/2 cup flour
- black pepper
- and 1 tablespoon of the dry gravy mix in a sturdy zip-top plastic bag. Put chicken pieces in the bag and shake and/or knead until all pieces are coated with flour mixture.
- Transfer chicken to pot on stove. Cook
- stirring constantly to break apart chicken pieces until chicken is browned
- about 15-20 minutes. Remove from pot
- cover
- and set aside.
- Add remaining oil to same pot. Add the onions
- potatoes
- carrots
- and celery. Mix well and cook for 4-5 minutes
- stirring well to incorporate browned bits on the bottom of the pot.
- Add the chicken broth
- remaining gravy mix
- chicken gravy
- white wine
- and French tarragon. Mix well
- and bring to a simmer.
- Return the chicken pieces to the pot.
- Reduce heat and cover. Let simmer
- stirring often
- for an additional 10-12 minutes.
- Meanwhile
- make the dumpling batter: In a medium bowl
- mix the flour
- baking powder
- salt
- milk
- 1 tablespoon oil
- and parsley flakes. Mix just until combined.
- To make dumplings: Remove the cover from the pot and drop tablespoonfuls of batter onto the simmering stew. Reduce heat slightly
- cover
- and cook for 10-12 minutes or until dumplings are cooked and puffed up. Toothpick inserted into dumplings should come out clean. DO NOT TAKE LID OFF OF POT WHILE DUMPLINGS ARE COOKING!!! ]
Rated 5/5 based on 65 Reviews
Keyword : chicken stew-parsley-dumpling-French