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Chicken STEW

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    Source: www.hungrymonster.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 1 1-1/2- to 2-pound stewing -- Chicken, cut up

    2. 1 tablespoon Vegetable oil -- Or shortening

    3. 3 cups Hot water

    4. 1/2 teaspoon Salt

    5. 1/8 teaspoon Pepper

    6. 2 medium Carrots -- cut into 1-inch (about 1 cup)

    7. 1 large Potato -- cut into 1-1/2-inch (about 1-1/4 cups)

    8. 1 medium Turnip -- cut into 1-inch (about 1 cup)

    9. 1 medium Green bell pepper -- cut 1-inch pieces

    10. 1 1 medium Stalk celery -- cut 1-inch pieces (about 1 1 small Onion -- chopped 1/4 cup)

    11. 1/2 teaspoon Browning sauce -- if desired

    12. 1 teaspoon Salt

    13. 1 Bay leaf Parsley dumplings

    14. 1/2 cup Cold water

    15. 2 tablespoons All-purpose flour

    Instructions Jump to Ingredients ↑

    1. Preparation : Cook and stir chicken in oil in 12-inch skillet or Dutch oven about 15 minutes or until chicken is brown. Add 3 cups hot water, 1/2 teaspoon salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2-1/2 hours or until chicken is almost tender.Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf. Cover and simmer about 30 minutes or until vegetable are tender. Remove bay leaf.Prepare Parsley Dumplings. Shake 1/2 cup cold water and the flour in tightly covered container. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer.

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