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Saturday, 18 October 2014

CROCKPOT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS

CROCKPOT COUNTRY CHICKEN STEW WITH BASIL DUMPLINGS
12 small white onions
water
1 pound boneless skinless chicken thighs
1 pound bonless skinless chicken breasts halves
1/2 Tablespoon chopped fresh basil leaves
(or 1/2 teaspoon dried, crumbled)
salt and pepper to taste
1 large red bell pepper cut into 1" squares
Page 144 of 245 Crockpot Recipes
2/16/2003 e-book://Pages/crockpot_recipes.htm
4 cloves garlic - thinly sliced
2 cups canned chicken broth
1/3 cup dry white wine
2 Tablesppons all purpose flour
2 Tablespoon butter - room temperature
1 pound fres asparagus - cut into 1-1/2" lengths
DUMPLINGS:
1 cup buttermilk and baking mix
1/3 cup whole milk
1/4 cup chopped fresh basil leaves (or 1 Tablespoon dried, crumbled)
1. Using a sharp knife, make a small X in the root end of each onion.
Bring a saucepan of water to boil. Add the onions, lower the heat, and
simmer for 5 minutes. Drain and rinse under running cold water. Slip
skins off onions.
2. Rinse chicken and pat dry. Quarter the thighs and chicken breast
halves. Stir in basil and seaons with salt and pepper.
3. Put chicken pieces in a 3-1/2 quart or larger crockery slow-cooker.
Top with onions, bell peppers, and garlic. Pour in stock, and wine. DO
NOT sitr. Cover and cook on LOW for 6 - 8 hours or HIGH for 2 - 2-1/2
hours.
4. Stir the stew. If cooking on LOW, change setting to HIGH. In a small
bowl, blend together the flour and butter. Stir into slow-cooker. cook,
stirring until sauce begins to thicken, about 5 minutes. Stir in
asparagus.
5. In medium bowl, combine dumpling ingredients until evenly
moistened. Drop by Tablespoons onto hot stew in 6 small rounds.
Cover and cook for another 25 to 30 minutes, until dumplings are
cooked through. Serve immediately!

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