Italian Chicken Stew with Parmesan Dumplings

Cold weather has returned to the valley unfortunately.  It's about 40 degrees colder than it was a week ago so it's time for a comforting dinner.  

Italian Chicken Stew with Parmesan Dumplings


Stew ~

2 chicken breasts, cut into bite size pieces
2 tbsp extra virgin olive oil
2 cloves garlic, minced
1/4 cup onions, diced
7 cups chicken broth
1/2 tsp oregano
2 tbsp tomato paste
1 1/2 cups carrots, sliced
3 medium potatoes, peeled and diced
19 oz Cannellini beans, drained and rinsed
1 bay leaf

Dumplings ~

2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 tbsp butter, softened
3/4 cup milk
1/4 cup Parmesan, grated
1/2 tsp parsley

Cook chicken in heated olive oil in a dutch oven.  Add in onions and garlic and cook until translucent.  Pour in chicken broth and add in oregano, bay leaf, tomato paste, carrots and potatoes.    Cook until carrots and potatoes are cooked through.  Add in Cannellini beans.  

In a small bowl, combine flour, baking powder, salt and butter.  Blend in milk with a fork.  Gently fold in Parmesan and parsley.  Drop by large spoonfuls onto top of stew, cover and allow to cook for 15 minutes without lifting lid.