Chicken Stew with Oatmeal Dumplings

Chicken and chopped vegetables in a most flavourful and creamy, but light sauce topped with fluffy oatmeal dumplings. My friends, this is so good.

A most comforting of comfort foods.

Fricassee is to sauté meat and or vegetables then add liquid and simmer to finish cooking.

So this is Chicken Stew Fricassee with Oatmeal Dumplings.

Just as you might flambé a food with alcohol and a flame, you could fricassee any soup by sautéing the vegetables before adding the broth.

You’ve probably done it already!

In the fall, most people’s favourite season, we look forward to cozy sweaters, autumn walks with a warm beverage in hand, and comfort food more than ever.

By late winter most of us have had enough.

I’m still scrambling to get more oven baked dishes and bread made before I start thinking of light and refreshing.

I’m still enjoying cozying up inside with a nice bowl of something while the snow falls outside.  And the snow is falling outside.

Using a Dutch oven would be ideal, but I have used a large frying pan and put everything into a large pot to simmer.

The bacon is optional, but of course adds a lot of flavour and fullness.

How To Make Chicken Stew with Oatmeal Dumplings

For the Chicken Stew

1. Sauté bacon, in a very large pan or dutch oven, low and slow.  On medium low to medium heat, and take your time, until slightly crisp, not hard and crunchy.

2. I prefer to cook it in slices, remove the cooked bacon from the pan and then dice it, if you prefer to cut then cook, that is fine.

Leave 1 Tbsp fat in the pan, or remove all oil and add 1 Tbsp oil of choice to cook the chicken.

3. Combine ¼ cup (32g) of the flour and salt and pepper in a large plate, or dish.  I used a casserole dish.

Coat the chicken pieces in the flour mixture, using up all of the flour.

4. On medium to medium high heat, sauté the chicken pieces.

Remove the chicken to a plate and set aside.  

5. Add 1 Tbsp oil back to the pan.

Add the onion, carrot, and celery and season with salt and pepper, sauté on medium heat until soft. About 5-7 minutes.

6. Stir in the garlic and the dried thyme. Cook, stirring a few minutes.

7. Add the other ¼ cup (32g) flour to the vegetables and cook over medium heat, stirring, about two minutes without browning too much.

8. Put the sautéed vegetables, cooked chicken and bacon, diced potatoes and paprika into a large pot. (Or the Dutch oven).

9. Carefully add the chicken broth. (Splashing).  Bring all to a boil, then reduce heat and simmer for 30 minutes. Stir gently, scraping from the bottom once in a while as it may stick.

10. Remove from heat and stir in the vinegar.

Test for seasoning, it may need more salt if you used unsalted broth, and keep hot as you prepare the dumplings.

If it cools, or if you want to finish here and serve it the next day, make sure to reheat completely, but gently or the dumplings will not work out.

11. Making sure the stew is hot, carefully pour it into a 9”x13” baking pan. Level the mixture out, and using a scoop, or two spoons, quickly top with 24 drop biscuits, about a good tablespoon size each. 6 across and 4 down.

They will and should touch eachother.

(If you have been using a dutch oven, keep the stew hot and top with the dumplings)

12. Immediately bake at 450°F(230°C) for 15 minutes until dumplings are puffed and golden browned.

For the Oatmeal Dumplings

1. Combine oats, oat flour, all purpose flour, baking powder, and salt. 

2. Work in cold butter as for pastry using a pastry cutter, two knives or a food processor.

3. Quickly and lightly stir in milk.  Do not over mix.  It will be sticky and should still be a bit floury.