This recipe is a labor of love, so if you don't have an hour and half and a love for cooking, you might not enjoy it so much. But, if you do have those things, then watch out because this one is going to knock your socks off!
3 CUPS water
2 CUPS vegetable stock (I use Trader Joe's organic, low-sodium)
2 bone-in chicken breasts (I buy mine from Simpson Farm at the Binford and Indy Winter Farmers Markets)
1 TBSP olive oil
1 onion diced
4-5 celery stalks chopped
4-5 carrots chopped
4-5 small potatoes, diced
1/2 cup frozen peas
3 TBSP butter
2 TBSP all purpose flour
1/2 CUP milk
Salt / pepper to taste
3/4 CUP all purpose flor
3/4 CUP whole wheat flour
1/2 TSP salt
1 TSP baking soda
2 TSP baking powder
1 TSP dried rosemary (fresh would be SO much better, but it's winter...)
1/2 TSP dried thyme (ditto, on the fresh is better)
1 TSP cane sugar
3 TBSP butter
3/4 CUP milk
- Put water, stock and chicken breasts in a large pot. Bring to a boil.
- While the chicken is cooking, prep all the veggies.
- Simmer on medium until the chicken is cooked through. Remove the chicken and set aside to cool. Strain the liquid into a bowl and set aside.
- In the same large pot, melt the butter. Add flour and stir to make a roux. Brown the mixture for a minute or two.
- Add the 1/2 CUP milk slowly, stirring constantly until the mixture forms a thick paste.
- Immediately begin adding the cooking liquid back into the pot. Add it slowly, and use a whisk to get rid of any lumps.
- Once all the liquid is incorporated, simmer the liquid mixture on medium until it begins to bubble and thicken. DO NOT BOIL. Stir often.
- While it is simmering, remove the chicken from the bone and cut into bit sized pieces. Add the chicken to the liquid.
- Add the potatoes and frozen peas to the simmering stew.
- While the potatoes and peas are getting a head start, sautee the carrots, celery and onion in an olive-oil coated pan until they are tender and browned a bit. Add into the stew mixture.
- Season the stew with salt and pepper to taste. Reduce heat to medium low and simmer uncovered while you prep the dumplings.
- To make the dumplings, combine all dry ingredients in a bowl.
- Cut butter into small cubes and add to the dry mixture. Cut the butter in to incorporate. Mixture will be crumbly.
- Add milk slowly to the mixture and stir. You might need slightly more or less milk. Dough should be thick and sticky.
- Drop the dough in large rounded spoonfuls on top of your simmering stew.
- Cover and cook for 10-15 minutes until the dumplings are cooked through.