Chicken Stew

When it is cold and snow is whirling around outside, sitting at the dinner with a bowl of chicken stew is so comforting.  Yum!

As an added twist, I used eddoes instead of potatoes.  It is similar to potatoes but has a bit more flavour.   It is similar to taro (or dasheen) but smaller.

I used a slower cooker to give the ingredients time to develop a wonderful smooth taste.  As the stew was cooking, I decided to include dumplings.  I quickly found the recipe below and added.  I really enjoyed the stew but not the dumpling.  I will have to find another dumpling recipe next time.

Chicken Stew
Printable Recipe

Ingredients:
4 cups chicken stock
2 cup water
1 pound chicken (boneless)
3 large carrots roughly chopped
3 celery stalks, chopped
1 onion, chopped
1 bay leaf
1/4 teaspoon rosemary
1/2 teaspoon thyme
salt and pepper
6 eddoes
1 cup peas
3 tablespoon flour (only required if dumplings are NOT used)

Directions:
1)  In a slow cooker, added chicken stock, water, chicken, carrot, celery, onion, bay leaf, rosemary, thyme, salt and pepper.
2)  After 4 hours, add eddoes, peas and dumplings.
3)  Let is cook for another 2 hours and it should be done!
4)  Remove bay leaf before serving.

Dumplings
1/4 cup cornmeal
1 cup whole wheat flour
2 teaspoons baking powder
1/2 cup 2% milk
2 tablespoons extra virgin olive oil

Directions:
1)  To make dumplings mix together the flour, cornmeal and baking powder in a bowl.
2)  Stir in milk and oil and mix until just thoroughly moistened. Drop 6 mounds of dumpling batter approximately 1/4 cup each by spoonfuls into the simmering stew.