Chicken Tofu Stew with Dumplings Recipe

From Dorothy McNett's Recipe Book.

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Chicken Tofu Stew with Dumplings

From Dorothy McNett's Recipe Book at

3-4 boneless chicken thighs
1 package firm tofu
3 tablespoons flour
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground white peppercorns
4 tablespoons butter or olive oil
2 onions, thinly sliced
2 carrots, thinly sliced
2 parsnips or turnips, thinly sliced
2 teaspoons sugar
1 teaspoon dry mustard
2 tablespoons tomato paste
1 bay leaf
1/4 teaspoon dried thyme, or 1 tablespoon snipped fresh
3-4 parsley stalks
1 1/2 cups chicken or vegetable stock
1/2 cup white wine, or use water or more stock

1 cup flour
1/2 cup fresh bread crumbs
1/4 teaspoon white pepper
1/2 teaspoon Herbes de Provence
2 teaspoons baking powder
3/4 teaspoon fine sea salt
1 egg, well beaten
1/3 cup milk
1 tablespoon fresh parsley, snipped

Cut chicken and tofu into chunks. Dredge with flour, salt, and pepper. Heat oil or butter in a stock pot or skillet, and then brown the chicken and tofu pieces on all sides, about 10 minutes total. Add remaining ingredients, cover, and simmer for 1-2 hours. To make dumplings, in batter bowl combine flour, white pepper, bread crumbs, herbs, baking powder, and salt. In another bowl, whisk together the egg, milk, and parsley. Combine to make a stiff batter, and then drop by tablespoons over the boiling stew. Cover and simmer for 6 minutes without lifting the lid. Now lift the lid, dumplings should be firm but not browned. Serve.

Recipe created 2000-01-11.

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