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Chicken Stew

Microwave.Lady's picture
Ingredients
  Frying chicken 3 Pound, cut up (1 Piece)
  Celery stalks 2 , cut into 1-inch pieces
  Baby onions 6 , peeled
  Bay leaf 1
  Peppercorns 4
  Chicken bouillon cubes 3 (Or Teaspoons)
  Water 3 Cup (48 tbs)
  Carrots 4 , cut into thin slices
  Flour 1⁄4 Cup (4 tbs)
  Unsifted flour 1 1⁄2 Cup (24 tbs)
  Baking powder 2 Teaspoon
  Salt 1⁄2 Teaspoon
  Parsley flakes 1 Teaspoon
  Milk 2⁄3 Cup (10.67 tbs)
  Slightly beaten egg 1
  Oil 2 Tablespoon
  Grated parmesan cheese 2 Tablespoon
Directions

Combine chicken, celery, onion, bay leaf, peppercorn, salt, bouillon and water in 4-quart casserole or Dutch oven.
Microwave, covered, 24 minutes on high, stirring once.
Add carrots.
Combine 1/4 cup flour with 1/2 cup water.
Stir into chicken mixture.
Microwave, covered, 8 minutes on high.
Meanwhile, prepare dumplings: combine flour, baking powder, salt and parsley flakes.
Combine milk, egg and oil; add to dry ingredients and mix just until moistened. (Mixture will be soft.) Remove bay leaf and peppercorns from stew and if desired, meat from bone.
Spoon dumplings by rounded teaspoons into hot chicken mixture.
Microwave, covered, 6 minutes on high or until bottom of dumplings are no longer soft on underside.

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