This was my very first time not only making but eating chicken and dumplings! It was a pleasant experience. Warmth envelopes you like a fuzzy blanket on a bitter winter day and the dumplings are like soft, doughy pillows. I’m positive these are a cure-all for no matter what ails you! Be it in your body, mind or soul.
My stew recipe is loosely based on Tyler Florence’s. I made mine heartier by adding sweet and white potatoes, peas and corn. The result is a stew that can stand on its own without the dumplings. I used leftover roasted chicken and my crock pot chicken stock but canned or boxed stock is fine. (If you want to cook your chicken and render a stock all at the same time, follow the links to Tyler’s recipes for directions.) The stew is thick and creamy with perfectly light dumplings that have little air bubbles speckling the insides. Completely delicious and comforting!
This recipe is very forgiving, as most stews are, a little variation on the amounts or even the types of veggies you use will give you the same, delicious result. Stick to the recipe for the dumplings and keep them small – they will grow 3-4 times in size.