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Chicken and Parsleyed Dumpling Stew

This is a Readers` Favorite from Family Circle Magazine in 1983.1/2 cup all-purpose flour
3/4 teaspoon salt
Pinch plus 1/4 teaspoon pepper
1 (3 pound) broiler-fryer, cut up
3 tablespoons vegetable oil
1 tablespoon butter
1 medium-size onion, sliced
1 clove garlic, finely chopped
1 (13 3/4 ounce) can chicken broth
2 cups water
1 large rib celery, sliced
1 cup all-purpose baking mix (buttermilk or regular)
1 1/2 tablespoons chopped parsley
1 1/2 teaspoons dried rosemary
1/3 cup milk
1 (10 ounce) package frozen mixed vegetablesMix flour, 1/4 teaspoon salt and pinch of pepper in plastic bag. Add chicken; shake to coat.Heat oil and butter in large Dutch oven over medium heat. Add chicken; saut? until lightly browned, 10 minutes. Add onion and garlic; saut? 3 minutes, until golden brown. Add broth, water, celery and remaining salt and pepper. Simmer, covered, 15 minutes.Combine baking mix, parsley and rosemary in bowl. Stir in milk. Uncover stew; bring to boiling; add vegetables. Form dumplings on wet teaspoon, one at a time, and drop into stew; you should have about 20 dumplings. Cook, uncovered, 5 minutes over medium heat. Cover; cook 5 minutes, until dumplings are firm. Ladle into bowls.

Easy oven stew
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Mexicali turkey stew
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Classic red chile stew
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Clay baker beef stew
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Alligator sauce piquante
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Country ham stew with sweet peppers and cilantro
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Crab stew
Crab Stew2 tablespoons butter1 small onion, grated1/4 pound mushrooms, sliced thin2 ripe tomatoes, skinned and chopped1 pound crabmeat1 teaspoon saltDash of cayenne pepper1 1/2 cups heavy creamFew sprigs parsley, chopped1 teaspoon chopped chives1/4 (Upload by user)

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Crockpot StewThis takes less than 2 minutes to assemble. Anyone can prepare this and turn out a good meal. Not gourmet, but very good!1 to 2 pounds stew meat1 can cream soup, any kind1 package dry onion soup mix1 can mushrooms, with liquid1/2 cup waterPut al (Upload by user)
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Durango stew
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Elephant stew
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Five-hour stew
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Flemish stew
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Forgotten pork stew
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Frogmore stew
Frogmore StewThe name Frogmore is the namesake of an old fishing community on St. Helena Island, South Carolina. According to legend, a fisherman developed this recipe when he couldn`t find fish for stew. He scavenged for leftovers, added what shrimp and crab he did catch. This recipe ha (Upload by user)
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