Simple Chicken Stew

I decided to make chicken stew which is something I actually like, but make rarely. The reason is, I think it is a sin not to have dumplings with chicken stew, but my wife hates dumplings. When the kids were at home I would make dumplings but for just the two of us it doesn’t work. I’ve tried just making enough dumplings for myself but two little dumplings don’t cook properly, so now I just have bread with it.

This is and extremely simple recipe but it makes a very good chicken stew. It starts with roasting four bone in, skin on chicken thighs. The reason for roasting them is two things. Roasting them increases the flavour of the meat and gets rid of all the fat. I have made it the traditional way of boiling a whole chicken and making broth from it. Now I can get very good broth in the stores. Buying the broth makes it quick and simple to make.

Yes you can still put dumplings in it if you like dumplings. Just follow the dumpling recipe you like.

meat from 4 roasted chicken thighs

3 cups chicken broth

1 small turnip cut jn wedges

1 large carrot chopped

1 rib celery chopped

2 small onions quartered

1clove garlic minced

1/2 teaspoon salt

1/4 teaspoon pepper

pinch of italian seasoning

4 bay leaves

cornstarch slurry made with 2 tablespoons of half and half cream and 1 and 1/2 teaspoons cornstarch

4 chopped green onions

Put everything in a pot except the slurry and green onions, and simmer for 1 and 1/2 hours. Thicken with the cornstarch slurry and green onions, simmer until thickened and serve. If you have dumplings with it add them after you thicken it and cook for your dumpling recipe time.