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Thread: What's for Dinner:? Chicken Stew

  1. #1
    jmcquown Guest

    Default What's for Dinner:? Chicken Stew

    The weather has been much cooler than usual for this time of year in this
    part of the US. It's gloomy outside, too. Perfect stew weather. The stew
    is simple enough. I had four chicken leg quarters which I've covered with
    water in a deep pot. I added a couple of bay leaves, 1 Tbs. salt, 2 Tbs.
    ground pepper and four of those little stewing onions. To make a really
    nice broth I also added some garlic cloves, parsley, thyme, marjoram and
    sage. I'll bring this to a boil and simmer it on low heat until the chicken
    is falling off the bone. I'll strain off the broth and add it back to the
    pot.

    When the chicken is cool I'll debone it and tear it into bite-size pieces.
    To the chicken in the pot I'll add sliced carrots, diced potatoes and peas.
    You may use frozen or canned vegetables for this and substitute any veggies
    you like.

    Make a white sauce with butter, flour seasoned with S&P and milk. (I use fat
    free milk.) Stir this mixture into the stew and gently simmer until lightly
    thickened.

    Now for the cornmeal dumplings (courtesy of the 1978 Betty Crocker cookbook
    I can't find at the moment):

    1/2 c. flour
    1/2 c. cornmeal
    1 tsp. baking powder
    dash salt
    3 Tbs. butter
    1/2 c. milk

    Blend the dry ingredients together. Cut the butter in with a fork. Add the
    milk and stir until you reach the consistency of drop dumplings. Drop by
    teaspoonfuls into hot bubbling broth or stew. Cook about 10 minutes in the
    broth covered, then cover and cook another 10 minutes.

    Jill


  2. #2
    Janet Bostwick Guest

    Default Re: What's for Dinner:? Chicken Stew

    On Fri, 20 Apr 2012 11:46:06 -0400, "jmcquown" <[email protected]>
    wrote:

    >The weather has been much cooler than usual for this time of year in this
    >part of the US. It's gloomy outside, too. Perfect stew weather. The stew
    >is simple enough. I had four chicken leg quarters which I've covered with
    >water in a deep pot. I added a couple of bay leaves, 1 Tbs. salt, 2 Tbs.
    >ground pepper and four of those little stewing onions. To make a really
    >nice broth I also added some garlic cloves, parsley, thyme, marjoram and
    >sage. I'll bring this to a boil and simmer it on low heat until the chicken
    >is falling off the bone. I'll strain off the broth and add it back to the
    >pot.
    >
    >When the chicken is cool I'll debone it and tear it into bite-size pieces.
    >To the chicken in the pot I'll add sliced carrots, diced potatoes and peas.
    >You may use frozen or canned vegetables for this and substitute any veggies
    >you like.
    >
    >Make a white sauce with butter, flour seasoned with S&P and milk. (I use fat
    >free milk.) Stir this mixture into the stew and gently simmer until lightly
    >thickened.
    >
    >Now for the cornmeal dumplings (courtesy of the 1978 Betty Crocker cookbook
    >I can't find at the moment):
    >
    >1/2 c. flour
    >1/2 c. cornmeal
    >1 tsp. baking powder
    >dash salt
    >3 Tbs. butter
    >1/2 c. milk
    >
    >Blend the dry ingredients together. Cut the butter in with a fork. Add the
    >milk and stir until you reach the consistency of drop dumplings. Drop by
    >teaspoonfuls into hot bubbling broth or stew. Cook about 10 minutes in the
    >broth covered, then cover and cook another 10 minutes.
    >
    >Jill


    You are a modern woman making a deconstructed chicken pot pie! ;o)
    Janet US

  3. #3
    jmcquown Guest

    Default Re: What's for Dinner:? Chicken Stew


    "Janet Bostwick" <[email protected]> wrote in message
    news:[email protected]..
    > On Fri, 20 Apr 2012 11:46:06 -0400, "jmcquown" <[email protected]>
    > wrote:
    >
    >>The weather has been much cooler than usual for this time of year in this
    >>part of the US. It's gloomy outside, too. Perfect stew weather. The
    >>stew
    >>is simple enough. I had four chicken leg quarters which I've covered with
    >>water in a deep pot. I added a couple of bay leaves, 1 Tbs. salt, 2 Tbs.
    >>ground pepper and four of those little stewing onions. To make a really
    >>nice broth I also added some garlic cloves, parsley, thyme, marjoram and
    >>sage. I'll bring this to a boil and simmer it on low heat until the
    >>chicken
    >>is falling off the bone. I'll strain off the broth and add it back to the
    >>pot.
    >>
    >>When the chicken is cool I'll debone it and tear it into bite-size pieces.
    >>To the chicken in the pot I'll add sliced carrots, diced potatoes and
    >>peas.
    >>You may use frozen or canned vegetables for this and substitute any
    >>veggies
    >>you like.
    >>
    >>Make a white sauce with butter, flour seasoned with S&P and milk. (I use
    >>fat
    >>free milk.) Stir this mixture into the stew and gently simmer until
    >>lightly
    >>thickened.
    >>
    >>Now for the cornmeal dumplings (courtesy of the 1978 Betty Crocker
    >>cookbook
    >>I can't find at the moment):
    >>
    >>1/2 c. flour
    >>1/2 c. cornmeal
    >>1 tsp. baking powder
    >>dash salt
    >>3 Tbs. butter
    >>1/2 c. milk
    >>
    >>Blend the dry ingredients together. Cut the butter in with a fork. Add
    >>the
    >>milk and stir until you reach the consistency of drop dumplings. Drop by
    >>teaspoonfuls into hot bubbling broth or stew. Cook about 10 minutes in
    >>the
    >>broth covered, then cover and cook another 10 minutes.
    >>
    >>Jill

    >
    > You are a modern woman making a deconstructed chicken pot pie! ;o)
    > Janet US



    LOL Well, I suck at pie crust so might as well top it with dumplings!

    Jill


  4. #4
    merryb Guest

    Default Re: What's for Dinner:? Chicken Stew

    On Apr 20, 11:04*am, "jmcquown" <j_mcqu...@comcast.net> wrote:
    > "Janet Bostwick" <nos...@cableone.net> wrote in message
    >
    > news:[email protected]..
    >
    >
    >
    >
    >
    >
    >
    >
    >
    > > On Fri, 20 Apr 2012 11:46:06 -0400, "jmcquown" <j_mcqu...@comcast.net>
    > > wrote:

    >
    > >>The weather has been much cooler than usual for this time of year in this
    > >>part of the US. *It's gloomy outside, too. *Perfect stew weather. *The
    > >>stew
    > >>is simple enough. *I had four chicken leg quarters which I've coveredwith
    > >>water in a deep pot. *I added a couple of bay leaves, 1 Tbs. salt, *2 Tbs.
    > >>ground pepper and four of those little stewing onions. *To make a really
    > >>nice broth I also added some garlic cloves, parsley, thyme, marjoram and
    > >>sage. *I'll bring this to a boil and simmer it on low heat until the
    > >>chicken
    > >>is falling off the bone. *I'll strain off the broth and add it back to the
    > >>pot.

    >
    > >>When the chicken is cool I'll debone it and tear it into bite-size pieces.
    > >>To the chicken in the pot I'll add sliced carrots, diced potatoes and
    > >>peas.
    > >>You may use frozen or canned vegetables for this and substitute any
    > >>veggies
    > >>you like.

    >
    > >>Make a white sauce with butter, flour seasoned with S&P and milk. (I use
    > >>fat
    > >>free milk.) *Stir this mixture into the stew and gently simmer until
    > >>lightly
    > >>thickened.

    >
    > >>Now for the cornmeal dumplings (courtesy of the 1978 Betty Crocker
    > >>cookbook
    > >>I can't find at the moment):

    >
    > >>1/2 c. flour
    > >>1/2 c. cornmeal
    > >>1 tsp. baking powder
    > >>dash salt
    > >>3 Tbs. butter
    > >>1/2 c. milk

    >
    > >>Blend the dry ingredients together. *Cut the butter in with a fork. *Add
    > >>the
    > >>milk and stir until you reach the consistency of drop dumplings. *Drop by
    > >>teaspoonfuls into hot bubbling broth or stew. *Cook about 10 minutes in
    > >>the
    > >>broth covered, then cover and cook another 10 minutes.

    >
    > >>Jill

    >
    > > You are a modern woman making a deconstructed chicken pot pie! ;o)
    > > Janet US

    >
    > LOL *Well, I suck at pie crust so might as well top it with dumplings!
    >
    > Jill


    When I make potpies, I use biscuit dough instead of pie dough and plop
    little blobs on top- delicious!

  5. #5
    David Harmon Guest

    Default Re: What's for Dinner:? Chicken Stew

    On Fri, 20 Apr 2012 11:46:06 -0400 in rec.food.cooking, "jmcquown"
    <[email protected]> wrote,
    >Make a white sauce with butter, flour seasoned with S&P and milk. (I use fat
    >free milk.)


    I suppose fat free milk won't hurt anything as long as you have butter
    in there.

  6. #6
    RussianFoodDire Guest

    Default Re: What's for Dinner:? Chicken Stew


    I tried this Chicken Stew and tasted, It was so delicious.




    --
    RussianFoodDire

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