Creamy chicken stew topped off with the fluffiest dumplings stuffed with grated apples and sharp cheddar. A fall flavorful twist on a comfort food favorite! This recipe takes a little bit of time but is worth every minute!
In a large stock pot cover the chicken with water plus about 2 inches. Add the salt and pepper and bring it to a boil. Reduce the heat to a simmer and continue cooking for 15 - 20 minutes, skimming the foam from the top as necessary. Check that the internal temperature at the thickest part of the breast is 160°F (or that the juices run clear all the way to the bone). Remove the pan from the heat and remove the chicken from the pan with a slotted spoon, reserving the broth. Set the chicken aside to cool.
In another stock pot (I used a 4 qt.) heat the oil. Add the celery, onions, carrots, and apples. Cook for about 4 minutes over medium high heat. Add the parsley and thyme and cook for another minute.
Take the ½ cup flour and in a medium bowl whisk it together with 1½ cups of the reserved broth, plus a little pinch of pepper. Slowly pour the liquid into the pot with the vegetables and stir. It will thicken over the heat as it cooks. Let it cook for a bout a minute before you add enough of the reserved broth to fill the pot a little over halfway.
Remove the skin from the chicken and pull the meat off the bone, shredding it with your fingers as you work. Toss the chicken into the pot and let everything simmer.
To make the dumplings, whisk together the flour, baking powder, and baking soda. Add in the cheddar and apples and combine everything until you have a coarse crumbly mixture. Pour in the melted butter and buttermilk and fold everything together with a rubber spatula until just combined.
Drop the dumpling batter into the simmering stew in large spoonfuls (I usually have 12 - 15 dumplings), reduce the heat to medium low, cover, and simmer for 12- 15 minutes. When the dumplings are done they will be fluffy and bready like a biscuit all the way through when you cut one in half.
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Serving Size: 1 Recipe (10041g) | ||
Recipe Makes: 1 Serving | ||
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Calories: 14641 | ||
Calories from Fat: 7672 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 852.4g | 1137 % | |
Saturated Fat 494.3g | 2472 % | |
Monounsaturated Fat 251.8g | ||
Polyunsanturated Fat 58.2g | ||
Cholesterol 2842.1mg | 874 % | |
Sodium 10994.4mg | 379 % | |
Potassium 28043.4mg | 738 % | |
Total Carbohydrate 1165.9g | 343 % | |
Dietary Fiber 33.8g | 135 % | |
Sugars, other 1132.1g | ||
Protein 618.6g | 884 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 14641
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