Meal: Chicken Stew with Sunflower Seed Dumplings

Servings: 8

Prep Time: 70 minutes

Ingredients

1 large onion, thinly sliced

2 ribs celery, sliced

3 pounds skinless chicken breasts

1 1/4 cup chicken broth

1/2 cup dry vermouth or chicken broth

1 teaspoon minced garlic

1 teaspoon dried thyme leaves

4 potatoes, 1/2 inch cubed

4 carrots, 1/2 inch sliced

Dumplings

1 cup unbleached flour

2 teaspoons baking powder

1/4 teaspoon salt

2 tablespoons butter

1 tablespoon toasted sunflower seeds

1/2 cup milk

Directions

1. Saute onion and celery in lightly greased dutch oven until onion is tender - about 5 minutes

2. Add chicken, broth, vermouth, garlic, and thyme

3. Heat to boiling then reduce heat to simmer and simmer covered until chicken is tender 30-40 minutes

4. Add potatoes and carrots for the last 15 minutes

5. Season to taste with salt and pepper

6. Heat stew to boiling and spoon dumpling dough into 8 mounds on top of stew, Reduce heat and cook uncovered for 10 minutes

7. Simmer covered until dumplings are dry on top - about 10 minutes

Dumplings

1.Combine flour, baking powder, and salt in medium bowl

2. Cut in butter with pastry blender until mixture resembles coarse crumbs

3. Mis in sunflower seeds and milk to form a soft dough

Notes

page 510 1001 Soups and Stews

Would be better with more flavor. Could try replacing the potatoes with sweet potatoes and adding some of the toasted sunflower seeds to the stew itself.