Nate's Mulligan Stew with Blueberry Dumplings

80 minutes Prep: 30 minutes Cook: 50 minutes

1463 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

3 1/2	pound	chicken	cut in pieces
1	tablespoon	butter, unsalted
1	tablespoon	vegetable oil	mild
1	x	salt and black pepper	freshly ground
2	each	bay leaves
4	each	thyme sprigs	fresh
4	each	allspice berries
1	medium	rutabaga	peeled, cut in 1/2 inch cubes
1	large	potato	peeled, cut in 2 inch cubes
4	small	carrots	peeled, cut in 1/2 inch cubes
2	cups	flour, all-purpose
1	tablespoon	baking powder
1/2	teaspoon	baking soda
1/4	teaspoon	nutmeg	freshly grated
1	each	egg	beaten
3	tablespoons	butter	unsalted, melted
2/3	cup	buttermilk
1/2	cup	blueberries	wild, fresh or frozen
2	cups	green peas	fresh or frozen
3	small	parsnips	cut in 1/2 inch cubes

Directions

Rinse chicken well and pat it thoroughly dry.

Heat the butter and oil in a large (at least 8 quart ) heavy stockpot or Dutch oven over medium-high heat.

When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces.

Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.

Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan.

Add enough water to just cover the chicken.

Then add the herbs and rutabaga.

Cover, and leaving the heat at medium-high, bring to a boil.

Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes.

Add the potato and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.

While the stew is cooking, make the dumpling dough.

To do this, sift the flour, baking powder, 1 teaspoon salt, baking soda and nutmeg together into a medium-size bowl.

Make a well in the middle and add the egg, melted butter and buttermilk; mix them together in the well with a small whisk, a fork or your fingers.

Working quickly, incorporate the dry ingredients to make a fairly stiff dough.

Fold in the blueberries or raisins.

Adjust the seasoning of the stew and make sure it is boiling merrily; then stir in the peas and parsnips.

Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching.

Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes.

Check them occasionally to be sure they don't overcook and become dry.

To serve, cut through the dumplings with a serving spoon, and ladle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves).

Place the dumplings on top; serve immediately.

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Nutrition Facts

Serving Size 714g

Amount per Serving

Calories 1463 43% of calories from fat

	% Daily Value*
Total Fat 69.0g	106%
Saturated Fat 23.0g	113%
Trans Fat 0.0g
Cholesterol 436mg	145%
Sodium 739mg	31%
Total Carbohydrate 79.0g	26%
Dietary Fiber 7.0g	29%
Sugars 9.0g
Protein 125.0g	251%