6-8 boneless skinless chicken thighs
2 boneless skinless chicken breasts
1.36 L. of chicken broth
8 Tbsp. of flour
1 medium sliced onion
5 peeled sliced carrots
1 small turnip peeled and cubed
6 medium peeled and cubed potatoes
2 stalks of sliced celery
Seasoning to suit your taste
-salt and pepper
Cut the chicken into bite size pieces.
I use a big pot for the stew or a large frying pan.
Brown the chicken and onion.
Remove chicken and onion leaving the liquid in the pan.
Reserve 1/2 cup of chicken broth.
Add remaining broth,vegetables and seasoning.
Simmer until tender.
Stir 8 Tbsp. of flour into the reserved broth.
Pour and stir into your stew.
Simmer until it is the thickness that you want.
If you like the sauce to be thicker just mix a little more flour to a small amount of water, stir and add. Be sure not to have the heat to high to avoid burning.
Pour the cooked chicken and onion into the pot. Taste test as you go. When you season, remember to add a little at a time, you can always add a little more but if you add to much of something you can not take it out.
2 cups of white flour
1 tsp. of salt
5 tsp of baking powder
2 tsp. of soft butter
1 1/4 cup of milk
Blend ingredients together adding in the milk last. When your stew is thickened and seasoned the way you want, add the dumplings 1 heaping Tbsp. at a time. If you put a little butter on your clean hands it will be easier. Arrange on top of the stew and cover for 30 minutes. simmering lightly to preventing burning . This is so good on a cold day!