A Wonderful One-Pot Meal!
Shared by Mara Robbins.
Serves 6 to 8
Ingredients
Stew
- 1 large onion, minced
- 2 tablespoons butter
- 5 pounds whole chicken, cut into pieces
- 4 carrots, peeled and sliced 1/4 inch thick
- 2 ribs celery, sliced 1/4 inch thick
- 1 cup rutabaga, chopped in ½ inch cubes
- 1 cup orange cauliflower
- 1 cup golden beets, chopped in ½ inch cubes
- 1 cup golden potatoes, chopped in ½ inch cubes
- 4 1/2 cups chicken stock
- 1 teaspoon thyme
- 1/2 teaspoon sage
- 1/2 teaspoon rosemary
- 2 bay leaves
- 3 tablespoons minced fresh parsley leaves
- Salt and pepper to taste
Dumplings
- 2 cups unbleached all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon table salt
- 1 cup whole milk
- 3 tablespoons reserved chicken fat (or unsalted butter)
Instructions
- Sauté onions in butter, place in crock pot with all other stew ingredients except parsley
- Cook on high for 4 hours, or until chicken is falling off the bones
- Take chicken out of pot with slotted spoon, remove bones, return to pot
For the Dumplings:
Stir the flour, baking powder, and salt together. Microwave the milk and fat in a microwave-safe bowl on high until just warm (do not over-heat), about 1 minute.
Stir the warmed milk mixture into the flour mixture with a wooden spoon until incorporated and smooth.
Return the stew to a simmer, stir in the peas and parsley, and season with salt and pepper. Drop golf-ball-sized dumplings over the top of the stew, about 1/4 inch apart (you should have about 18 dumplings). Reduce the heat to low, cover, and cook until the dumplings have doubled in size, 15 to 18 minutes. Serve.
