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Nate's Mulligan Stew with Blueberry Dumplings

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Recipe

 

Yield

4 servings

Prep

30 min

Cook

50 min

Ready

80 min
Trans-fat Free, High Fiber

Ingredients

Amount Measure Ingredient Features
3 ½ pound chicken
cut in pieces
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1 tablespoon butter, unsalted
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1 tablespoon vegetable oil
mild
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1 x salt and black pepper
freshly ground
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2 each bay leaves
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4 each thyme sprigs
fresh
*
4 each allspice berries
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1 medium rutabaga (swede)
peeled, cut in 1/2 inch cubes
*
1 large potatoes
peeled, cut in 2 inch cubes
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4 small carrots
peeled, cut in 1/2 inch cubes
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2 cups all-purpose flour
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1 tablespoon baking powder
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½ teaspoon baking soda
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¼ teaspoon nutmeg
freshly grated
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1 each eggs
beaten
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3 tablespoons butter
unsalted, melted
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cup buttermilk
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½ cup blueberries
wild, fresh or frozen
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2 cups green peas
fresh or frozen
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3 small parsnips
cut in 1/2 inch cubes
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Ingredients

Amount Measure Ingredient Features
1.6 kg chicken
cut in pieces
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15 ml butter, unsalted
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15 ml vegetable oil
mild
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1 x salt and black pepper
freshly ground
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2 each bay leaves
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4 each thyme sprigs
fresh
*
4 each allspice berries
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1 medium rutabaga (swede)
peeled, cut in 1/2 inch cubes
*
1 large potatoes
peeled, cut in 2 inch cubes
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4 small carrots
peeled, cut in 1/2 inch cubes
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473 ml all-purpose flour
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15 ml baking powder
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2.5 ml baking soda
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1.3 ml nutmeg
freshly grated
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1 each eggs
beaten
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45 ml butter
unsalted, melted
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158 ml buttermilk
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118 ml blueberries
wild, fresh or frozen
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473 ml green peas
fresh or frozen
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3 small parsnips
cut in 1/2 inch cubes
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 714g (25.2 oz)
Amount per Serving
Calories 126933% from fat
 % Daily Value *
Total Fat 46g 71%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 432mg 144%
Sodium 699mg 29%
Total Carbohydrate 26g 26%
Dietary Fiber 7g 29%
Sugars g
Protein 256g
Vitamin A 198% Vitamin C 24%
Calcium 22% Iron 51%
* based on a 2,000 calorie diet How is this calculated?
 

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