The Gourmet Mama

I’ve been fascinated by dumplings since I was a child. But it wasn’t until recently that I dared try to make them. This chicken stew was simple enough that it could handle something extra and when showed to my friends, they mentioned that these dumplings looked a lot like Hungarian noodles. Since I never had those, I can’t say for sure if that’s so.

The stew is warming and ideal for a cold winter’s night and the dumplings add an extra touch of chewiness to what would otherwise be mostly soup.

Chicken Stew

Serves 6

1/2 chicken, cut into pieces, rolled in flour
2 onions, chopped
3 cloves garlic chopped
2 carrots, chopped
1 c. fresh parsley
3 sprigs rosemary
1 Tblsp. dried oregano
8 c. chicken broth

Brown the chicken with a little oil in a large pot. Add onions and garlic. Saute 1 min.

Add chicken broth and remaining ingredients. Bring to a boil and then lower the heat. Simmer for 30-60 min. or until the chicken is cooked through.

Dumplings

Makes 1 doz.

3 eggs
1/2 tsp. chicken consomme powder
dash of salt
1/2 tsp. oregano
Flour, 1-1.5 c.

Beat the eggs with the salt, consomme and oregano. Beat in flour gradually until a soft dough is formed. Drop by the spoonful into the simmering chicken stew about 10 min. before it’s done. Cook for 10 min, flipping with a fork if needed.