Stew For Science
Jul. 16th, 2025 10:20 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Chicken Stew with Dumplings.
"We simplified this recipe dramatically with ground chicken - which can dry out a bit under pressure. To compensate, we've upped the broth to make sure that the stew is moist, even a little soupy, as it will reduce a bit as the dumplings cook."
4 Tbsp butter, divided; 2 Tbsp melted and cooled
1 onion, chopped
no garlic (Ha! I used... more.)
2 stalks celery, sliced
1.5 lbs ground chicken
(I added: 1/2 lb mushrooms, sliced)
1 tsp sage
1/2 tsp pepper
2 cups broth (I used house-made)
3/4 cup frozen peas, not thawed
2 Tbsp Worcestershire sauce. Shirrah.
1 Tbsp Dijon mustard
1 cup flour
2 tsp baking powder
pinch salt
1/2 cup buttermilk
1/2 tsp paprika
Melt 2 Tbsp butter in a skillet. Add the onion, garlic, and celery. Cook about 3 minutes to soften the onion. Crumble in the ground chicken and continue cooking about 3 minutes, until the meat loses its raw pink color. Stir in the sage, thyme, and pepper and stir for a few seconds. Tip into the CultPot. Sauté the mushrooms and tip in.
Stir the broth, peas, Worcestercestershire sauce, and mustard into the CultPot. Close the lid and cook on Stew/High for 5 minutes.
Whisk the flour, baking powder, and salt in a bowl. Stir in the butter and buttermilk until a wet dough forms. Release the CultPot lid and drop the dough in six even blobs across the surface of the stew. Sprinkle with paprika, and close the lid back up. Cook on Slow Cook/High for 20 minutes. Cool for a few minutes before serving.
What worked: It was okay. Kind of bland as expected from this book; hot sauce helped.
What didn't: I didn't notice that "Slow Cook" was set to low, so the dumplings were still quite doughy after 20 minutes. I pressure-cooked on Stew for 3 minutes, which cooked the dumplings but made them a bit rubbery. Oops.
Will I make it again? Eh, maybe. I'd probably up the broth to 3 cups though.
"We simplified this recipe dramatically with ground chicken - which can dry out a bit under pressure. To compensate, we've upped the broth to make sure that the stew is moist, even a little soupy, as it will reduce a bit as the dumplings cook."
4 Tbsp butter, divided; 2 Tbsp melted and cooled
1 onion, chopped
no garlic (Ha! I used... more.)
2 stalks celery, sliced
1.5 lbs ground chicken
(I added: 1/2 lb mushrooms, sliced)
1 tsp sage
1/2 tsp pepper
2 cups broth (I used house-made)
3/4 cup frozen peas, not thawed
2 Tbsp Worcestershire sauce. Shirrah.
1 Tbsp Dijon mustard
1 cup flour
2 tsp baking powder
pinch salt
1/2 cup buttermilk
1/2 tsp paprika
Melt 2 Tbsp butter in a skillet. Add the onion, garlic, and celery. Cook about 3 minutes to soften the onion. Crumble in the ground chicken and continue cooking about 3 minutes, until the meat loses its raw pink color. Stir in the sage, thyme, and pepper and stir for a few seconds. Tip into the CultPot. Sauté the mushrooms and tip in.
Stir the broth, peas, Worcestercestershire sauce, and mustard into the CultPot. Close the lid and cook on Stew/High for 5 minutes.
Whisk the flour, baking powder, and salt in a bowl. Stir in the butter and buttermilk until a wet dough forms. Release the CultPot lid and drop the dough in six even blobs across the surface of the stew. Sprinkle with paprika, and close the lid back up. Cook on Slow Cook/High for 20 minutes. Cool for a few minutes before serving.
What worked: It was okay. Kind of bland as expected from this book; hot sauce helped.
What didn't: I didn't notice that "Slow Cook" was set to low, so the dumplings were still quite doughy after 20 minutes. I pressure-cooked on Stew for 3 minutes, which cooked the dumplings but made them a bit rubbery. Oops.
Will I make it again? Eh, maybe. I'd probably up the broth to 3 cups though.
