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Thursday, April 24, 2014
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
276-638-8801
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Berry Elliott - Click for Website
Chicken Stew with Pasta or Dumplings
Entrees
Contributed by:
Ingredients:
  • 4 lbs. chicken breast, with bones (or one whole chicken cut into pieces)
  • 2 celery stalks cut into large pieces
  • 1 onion,
  • 2 carrots cut
  • 2 sprigs of sage
  • 4 sprigs of parsley
  • 2 tsp. sea salt
  • 1 tsp. freshly ground pepper
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 medium sweet onion, chopped
  • 2 TBS extra virgin olive oil
  • 3 T all purpose flour
  • 2 TBS butter
  • 1/4 cup whipping cream
Chicken Stew with Pasta or Dumplings
Step 1:
4 lbs. chicken breast, with bones (or one whole chicken cut into pieces)
2 celery stalks cut into large pieces
1 onion,
2 carrots cut
2 sprigs of sage
4 sprigs of parsley
2 tsp. sea salt
1 tsp. freshly ground pepper
Cut chicken breast into similar-sized pieces. Cut celery stalks into large pieces. Quarter onion. Peel carrots and cut into large pieces.
Place chicken pieces in soup pot and cover by two inches with water. Add remaining ingredients. Bring to a boil, then reduce heat to a simmer, cover pot leaving a little opening, and cook until meat is tender, about 30-40 minutes. Remove chicken to bowl and set aside to cool. Discard vegetables. When chicken is cool enough to handle, remove and discard bones and skin. Roughly shred chicken.
Step 2:
One-half recipe of Slick Dumplings OR 8 oz. dried wide egg noodle pasta
Place chicken broth over medium-high heat. When it boils, reduce heat to simmer and add noodles or dumplings to pot. Cook as directed. (Add extra canned broth if needed.)
Step 3:
2 carrots, peeled and chopped
2 celery stalks, chopped
1 medium sweet onion, chopped
2 TBS extra virgin olive oil
3 T all purpose flour
Peel and chop carrots. Chop celery and onion. Pour olive oil into medium sized pot over medium heat. Add carrots, celery and onions, and saute until vegetables are tender. Add flour, stirring to combine, and cook for two minutes while continuing to stir. Set aside until ready to add to soup pot.
Step 4:
2 TBS butter
1/4 cup whipping cream
When noodles are cooked, add shredded chicken and cooked vegetables with flour back to pot, along with butter and whipping cream. Stir to combine and let simmer, stirring occasionally, for about 5-10 minutes until sauce is thickened.
(This recipe was contributed as part of a "Cook of the Week" feature.)

 
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