This is perfect when the need for some comfort food takes over or on a rainy day where there is a need to warm the soul. I first make a roux as a base for the stew, incorporate a mirepoix, (the vegetable “triad” of carrots, celery and onion) and with the addition of homemade chicken stock, barley, white wine, tarragon and mustard you have a delicious evenings stew.
Chicken Stew and Dumplings
- 1 lb chicken tenders or 4 boneless breasts chopped into bite size pieces
- 1/4 butter
- 1/4 flour
- 1 tsp white pepper
- 3 cups of
- chicken stock
- 1/2 cup dry white wine
- 1 tsp dried tarragon
- 1/2 cup Grey Poupon mustard
- 1 onion chopped fine
- 2 carrots peeled and chopped
- 3 celery ribs chopped
- 2 cups cooked barley
- frozen peas
- kosher salt and fresh ground black pepper to taste
- 1/2 cup half and half cream
- dumplings see following recipe
- 2 2/3 cup of Bisquick mix
- 2/3 cup milk
- 1 tbsp sesame seeds
- salt and freshly ground black pepper
- In a large stockpot, melt butter over medium low heat. Add the flour and white pepper and mix with a wooden spoon until a thick paste will forms. Let this get a toasty brown. Slowly add the chicken stock a little at a time to make the roux. This will act as a base and thickener for the stew.
- While the roux is slowly cooking add the white wine, tarragon and onion, stir and start the chicken and vegetables poaching.
- In a large saucepan add the chopped chicken, carrots and celery. Add enough water to barely cover, place a lid on and bring to a boil. Lower heat and poach for 10 minutes.
- Add the mustard to the roux and stir to incorporate thoroughly. Next, add the drained chicken and vegetables, along with the broth and cream, to the roux mixture and stir.
- Add the frozen peas if desired at this point and let this simmer on low to meld the flavors and add the dumplings.
- Mix the Bisquick, milk, sesame seeds and salt and pepper in a mixing bowl.
- Drop by spoonful onto the top of the stew, about a 1/4 cup each. Let cook for 10 minutes uncovered, then 10 minutes covered.
- Spoon dumplings onto a plate and reserve. Serve up the stew and top with dumplings.