Nothin’ says Fall in the South like some of my homemade chicken stew and rosemary dumplings.
Now, I know Fall in the South is pretty short. But, as soon as the weather starts changing, the leaves start turning, and the weather gets colder, all I want is a steaming hot servin’ of chicken n’ dumplings. It’s a tried and true Southern classic for a reason. It brings a family together! I’ve been eating chicken n’ dumpling since I was a little girl and it’s one of my favorite childhood dishes. There’s nothin’ else that reminds me as much of home like the smell of this cookin’ over a hot stove.
My version of this classic takes everythin’ you love about this dish and makes it heart-healthy! My Chicken Stew and Rosemary dumplings are exactly what you need to warm the cockles of your heart (and keep them strong). Just cause it’s tasty doesn’t mean it has to be bad for you!
This recipe calls for a little less butter and salt than your traditional chicken n’ dumplings. But don’t you worry a lick. A little bit of butter goes a long way and I guarantee you won’t be able to taste the difference. Your heart will thank you!
This chicken stew and rosemary dumplings are perfect for a cozy night in or if you’re lookin’ to impress Grandma with your cookin’. She may have her own recipe, but I promise, she’ll like yours just as much! (and we all know how tough southern grandmas can be about their cookin’ ) Just bring a big batch of this to Thanksgiving and you’ll be a hit! Everyone will be comin’ back for a second helping.
Mama June’s Hint:
Serve up a generous helpin’ of my Peach Crisp to top off the night with a sweet treat.
- 2 tbs Butter
- 2 lbs Boneless Skinless Chicken Breasts cut into 1 inch cubes
- 1/2 Cup Onion, chopped
- 1/2 Cup Celery, chopped
- 2 Cloves Garlic, finely chopped
- 3 tbs Tapioca Flour
- 4 Cups Chicken Broth
- 1/4 tsp Black Pepper
- 1 tbs Fresh Rosemary, chopped
- 2 Bay Leaves
- 1/4 Cup Fresh Parsley, chopped
- 1 lb Fresh or Frozen Peas
- 1 Cup Unbleached All-Purpose Flour
- 1 Cup Unbleached Spelt Flour
- 1 tbs Baking Powder
- 1/2 tsp Salt
- 1 tbs Butter, cut into several pieces
- 1 Egg, beaten
- 2 tsp Fresh Rosemary, chopped
- 2/3 Cup Milk (of choice)
- Heat butter in dutch oven over med. heat & brown chicken. Remove chicken and set aside.
- Add to the dutch oven the onions, celery, & garlic and saute for 5 min. Sprinkle with the tapioca flour & mix well. Add broth, pepper, rosemary, bay leaves, & parsley; bring to boil, stirring constantly. Return chicken (and all the juices) to pot and gently stir in.
- Cover & bake in a 350 oven for 30 min.
For the Rosemary Dumplings:
- Sift flour, baking powder, & salt together. Cut in the butter until well blended.
- Combine the egg, rosemary, & milk, & add all at once to the dry mixture; blend quickly with a fork, just enough to moistened.
- Remove the pan from the oven & increase the heat to 425. Remove bay leaves. Bring to a boil on top of the stove. Add in the peas and stir through.
- Shape the dough with your hands into sixteen dumplings & drop onto boiling stew.
- Return to the oven & cook, uncovered, for 10 – 15 mins, or until dumplings a cooked through (test with a toothpick) and golden on top.