Chicken Stew Francais With Parsley Dumplings Recipe @pinch

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.

chicken stew francais with parsley dumplings
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

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