Barb's Chicken Stew

 

Ingredients:

1 lb. boneless chicken, cubed

Flour for dredging

1 Tbsp. butter

2 Tbsp. olive oil

1/2 tsp. each celery seed, paprika, salt, pepper, poultry seasoning, rosemary

2 cups potatoes, diced

1 small onion, diced

1/2 lb. sliced mushrooms

2 stalks celery, diced

1/2 lb. green beans cut in 1-inch lengths

2 carrots cut in coins

3 cups chicken stock

1 tbsp dried parsley

1 bay leaf

1 cup frozen peas

2 cups biscuit mix (Teabisk or Bisquick)

3/4 cup milk

Dredge chicken in flour.  Sauté chicken in frying pan with butter, oil, and dry spices till lightly browned. Remove chicken from pan.

In the same pan, sauté potatoes, onions, mushrooms, celery, beans & carrots for 3 to 5 minutes (add some stock if pan too dry).  Deglaze pan with remaining chicken stock. Add chicken, along with parsley & bay leaf. 

Simmer until vegetables are cooked (fork tender) and thicken if necessary with flour or cornstarch to desired consistency.  Add peas and simmer just until warm.

Prepare dumpling mix (biscuit mix & milk) and drop by spoonfuls onto simmering stew. Let simmer for 10 minutes covered, then uncover for an additional 10 minutes or until dumplings are firm.

Makes 6 generous servings