From Julie Enevoldsen
- 2-3 Lbs Stew-able chicken
- a little oil
- 1 Onion
- Enough chicken broth (unsalted) to fill your pot — about 12 cups? 2-3 boxes.
- 1 head Celery
- 1 medium package Baby carrots (Medium package)
- 1-2 Lbs Small potatoes
- 1 can Hominy or fresh/frozen peas
- Fresh parsley
- Fresh thyme
- Fresh oregano
- Black pepper
- Flour or potato starch for thickening
- 1 Cup Cake flour (or 1 cup minus 2 tbsp sifted regular flour)
- 2 Tsp Baking powder
- 1 egg replacer  “egg” (or a real egg if you can have those)
- ½ Cup milk replacement  or water. I use Enriched Soy Milk
Stew: Saute chicken parts and chopped onion. Add chicken broth and cook until chicken is tender. Add diced celery, carrots, potatoes, and herbs: fresh parsley, thyme, possibly oregano, and black pepper. Sometimes Julie adds green beans or peas with just enough time to cook through (10-20 minutes)
This first part would work in the slow cooker. Probably about 4 hours on high, or better, 8 hours on low. Make sure the chicken is cooked through and the potatoes are soft. The following directions take place on the stovetop.
Thicken the stew: Mix a little flour with cold water and stir into the simmering broth. Stir until thickened. How much? Not sure. You don’t want it really thick. Maybe 2-3 tbs flour for 4 cups broth? Add some, wait until it thickens, add more if needed.
Dumplings: Measure, then sift the dry dumpling ingredients three times (yes, I usually do this). Break the egg into a measuring cup. Add milk substitute or water to make up ½ cup with the egg. Beat/mix well.
Stir liquid slowly into the sifted ingredients. Mix until blended, but don’t overmix. Batter should be stiffish.
Drop dumpling dough by heaping tablespoons, distributing evenly across the surface of the simmering stew. Put on the lid. Simmer *gently* for 5 minutes. Turn the dumplings over (they tend to float by this point), and simmer 5 more minutes. Serve immediately.