Name: Chick'n 'n' dumplings
Prep time: 15 min
Cook time: 320 min
Total time: 335 min
Yield: 6 servings
Cuisine: Cooking Method
Ingredients: 4 fresh chillies 573; 1/4 tsp garlic powder; 1/8 tsp mustard powder; 1/8 tsp chillies powder; 1/4 tsp salt; 1/4 tsp freshly ground black pepper; 1 fresh rosemary chopped; 1 tsp fresh thyme chopped; 1 onion chopped; 2 cup fry’s chiken-free strips; 5 carrots medium, chopped; 1 cup crimini mushrooms chopped; 1 cup celery stalks roughly chopped; 1/4 cup fresh Italian parsley roughly chopped; 1/2 cup wine dry red; 1 cup stock vegetable; 1 1/4 cup biscuits mix; 1/2 cup rice milk; 1 tsp fresh thyme chopped

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Ingredients (19)

STEW:

4	fresh chillies — 573
1/4 tsp	garlic — powder
1/8 tsp	mustard — powder
1/8 tsp	chillies — powder
1/4 tsp	salt
1/4 tsp	freshly ground black pepper
1	fresh rosemary — chopped
1 tsp	fresh thyme — chopped
1	onion — chopped
2 cup	fry’s — chiken-free strips
5	carrots — medium, chopped
1 cup	crimini mushrooms — chopped
1 cup	celery stalks — roughly chopped
1/4 cup	fresh Italian parsley — roughly chopped
1/2 cup	wine — dry red
1 cup	stock — vegetable

DUMPLINGS:

1 1/4 cup	biscuits — mix
1/2 cup	rice milk
1 tsp	fresh thyme — chopped

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Method:

Add 2 tablespoons of olive oil to a large slow cooker and turn the heat to high. Add the herbs and spices, and toss them together. Then add the onion and cook for about 10 minutes, stirring occasionally.

While the onion is softening, put the remaining olive oil in a cast iron skillet over medium heat and toss the chick’n chunks until they start to brown and crisp, about 10 minutes.

Add the cubed chick’n and the remaining ingredients to the slow cooker; cover and cook on low for 5 hours.

Mix the dumpling ingredients together. About 35-40 minutes before the stew is done cooking, drop in the biscuit mixture by spoonfuls; cover, and cook on high until dumplings are completely cooked (when a knife through the middle comes out clean).

Scoop into large bowls and serve immediately.

Tip:
To enjoy this after work, start the stew in the morning with an extra half cup of vegetable stock. Let it cook for an extra 2 or 3 hours and then mix and add the dumplings in the evening.

Reprinted with permission of Colleen Borst.

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