Archive for » January 16th, 2009«
Ingredients
2 Cups carrots, chopped
2 Cups potatoes, chopped
1 Large onion, diced roughly
4 Garlic cloves, crushed
2 Bay leaves
1 Teaspoon sage
1/2 Teaspoon black pepper
2lbs Chicken thighs, cut into 1 inch cubes (I used breasts)
1(14 ounce) Can chicken broth
1 (10 3/4 ounce) Can condensed cream of chicken soup
2 Tablespoons water
1 Tablespoon cornstarch
1/2 Cup all-purpose flour
1/2 Cup sharp cheddar cheese, shredded fine
1/3 Cup cornmeal
1 Teaspoon baking powder
1/4 Teaspoon salt
1 Large egg, beaten
2 Tablespoons milk
2 Tablespoons butter, melted
Method
1. In a 4 or 5 quart slow cooker combine the carrots, potatoes, onions, garlic, bay leaves, sage and pepper and stir to combine.
2. Place chicken on top of the vegetables.
3. In a medium bowl, gradually whisk broth into soup and pour this mixture over the chicken.
4. Cover; cook on low heat for 8-10 hours.
5. Turn slow cooker to high heat. Remove and discard bay leaves. Combine water and cornstarch and stir into stew until combined.
6. In a medium bowl combine flour, cheese, cornmeal, baking powers and salt. In a small bowl combine egg, milk and melted butter. Add egg mixture to flour mixture. Stir with a fork until just moistened.
7. Use 2 spoons to drop dough directly on top of stew. Cover and cook for 25 to 30 minutes or until a toothpick inserted into dumpling comes out clean. Do not lift cover during cooking.
All photos taken by me unless otherwise stated.