Dutch Oven Dumplings with Easy Chicken Stew

You know a recipe is a winner when the kids ask for it. When my oldest son requested this the other day and his very picky younger brother ate every last bit of a large bowl (even the Lima beans), I figured it was time to share this one.

This Dutch oven recipe makes a yummy if simple chicken stew with lots of dumplings on top and will feed 6.

Ingredients

Stew

• 3 large boneless skinless chicken breasts
• 1 lb mixed frozen vegetables
• 2 quarts chicken broth, or 8 bullion cubes and 2 quarts water
• 2 tsp chopped garlic
• 1 medium onion, chopped
• 2 bay leaves
• 2 sprigs of fresh rosemary
• 3-4 sprigs fresh thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp cornstarch
• 1/4 cup cold water

Dumplings

• 3 1/3 cups all-purpose baking mix
• 1 1/3 cup milk
• 2 tbsp melted butter, cooled
• 2 tbsp dried parsley flakes

Start your briquettes.  While they are heating, mix dumplings according to package directions, add parsley, and set aside.  Then, cube your chicken breasts.

Making Your Easy Chicken Stew

Arrange 10-12 briquettes under a #12 deep dish Dutch oven. In the bottom of your Dutch oven, sauté onions and garlic until the onions are tender.  Add chicken and brown thoroughly. 

Add chicken broth, bay leaves, rosemary, thyme, salt and pepper and bring to a boil, stirring occasionally.  While the broth is heating, mix cornstarch and cold water in a cup or small dish.  Add cornstarch mixture and frozen vegetables. 

Put the lid on the Dutch oven with 14 briquettes on top and bring the stew to a brisk, bubbly boil.  At this point, a little extra heat below the oven may also be helpful to speed up the cooking process.

Adding your Dutch Oven Dumplings

Once your stew is bubbling vigorously, it's time to spoon your dumplings on top of the stew. 

Remove the lid from the Dutch oven and using a pair of serving spoons add dumplings.  Use one spoon to scoop a generous amount of batter, then hold the spoon close to the surface of the stew and use the other to scrape the batter onto the stew, floating the spoonful of batter on the surface. Repeat until you've used all the batter.  It's OK if there are gaps between dumplings.  These will fill in as they cook.

Cover the oven and move your top briquettes to the outer edge of the lid and bake 10-15 minutes, checking periodically to be sure the dumplings don't burn.  Dumplings can be checked with a fork for doneness.