This recipe has a couple of steps solely dedicated to layering the flavor; otherwise, it can be quite bland. The first step ...

While the stew is simmering, whisk 1½ cups (188 g) all-purpose flour, 1 oz. Parmesan, finely grated (about ½ cup), 1 Tbsp. sugar, 2 tsp. baking powder, 1 tsp. Diamond Crystal or ½ tsp. Morton ...

While chicken is cooking, prepare dumplings. In a large bowl, whisk together the flour, nutmeg, 1 teaspoon salt and 1/2 teaspoon pepper. In a small bowl, whisk the eggs and 1 cup water.

Enjoy this recipe for Chicken Stew with Herb Dumplings from “Crock*Pot 365 Year-Round Recipes,” (Publications International, Ltd.) by the Crock*Pot Test Kitchen. TAG GOES HERE ...

Preparation. Step 1. Bring chicken, leek, whole carrot, whole celery stalk, half of onion, garlic, thyme, parsley stems, bay leaf, peppercorns, and 3 quarts water to a simmer in a large wide pot.

The perfect fall and winter stew is one that’s both hearty and filling. For me, chicken and dumplings fit that bill perfectly. You can’t go wrong with shredded chicken and pillowy dumplings ...

Freshly ground pepper to taste. Couple pinches garlic powder. Fresh minced parsley to taste (optional) 1/4 cup butter, cut into small pieces. 1 large egg, lightly beaten ...

1/2 pound baking potatoes, peeled and cut into 1-inch chunks. 2 tablespoons canola oil. 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces ...