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German Chicken Stew With Caraway Dumplings
Cook Time: 2 hours
Prep Time: 20 minutes
Total Time: 2 hours 20 minutes
Description: Hühnerintopf mit Kümmelklössen is a classic German one-pot meal that brings warmth and comfort to any table. This hearty stew features tender chicken that falls off the bone, enhanced by the unique flavor of caraway dumplings, making it an excellent choice for feeding a crowd. Prepare it ahead of time, as it tastes even better when reheated.
Recipe Category: Stew
Keywords: European, < 4 Hours
Ingredients
| Quantity | Ingredient |
|---|---|
| 3 | tablespoons unsalted butter |
| 1 | whole chicken (cut into pieces) |
| 1 | yellow onion (chopped) |
| 1/4 | cup unbleached all-purpose flour |
| 1/2 | medium celeriac (peeled and diced) |
| 2 | medium carrots (peeled and sliced) |
| 4 | whole black peppercorns |
| 1 | bay leaf |
| 10 | cups boiling water |
| 10 | ounces frozen peas |
| 1 | tablespoon fresh lemon juice |
| 1 1/2 | cups unbleached all-purpose flour |
| 2 | large eggs |
| 1/2 | cup vegetable oil |
| 2 | teaspoons salt |
| 2 | teaspoons caraway seeds |
Nutritional Information
| Nutrient | Amount |
|---|---|
| Calories | 692.6 |
| Total Fat | 40.5 g |
| Saturated Fat | 12.8 g |
| Cholesterol | 223.8 mg |
| Sodium | 191.9 mg |
| Total Carbohydrates | 39 g |
| Dietary Fiber | 7.2 g |
| Sugars | 10.9 g |
| Protein | 42.9 g |
Instructions
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Melt the Butter: In a large casserole or stew pot, melt the unsalted butter over medium-high heat until it has stopped sizzling.
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Brown the Chicken: Add the chicken pieces along with the chopped onion, browning them until golden brown, which should take about 12 minutes, turning occasionally for even cooking.
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Incorporate the Flour: Sprinkle the unbleached flour over the browned chicken and turn the pieces to ensure they absorb the flour well.
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Add Vegetables and Seasonings: Introduce the diced celeriac, sliced carrots, whole black peppercorns, and bay leaf to the pot, mixing them in gently.
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Add Boiling Water: Carefully cover the mixture with boiling water and bring it to just below a boil.
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Simmer: Reduce the heat to very low, using a diffuser if necessary to maintain a gentle simmer. Allow the stew to cook until the chicken is nearly falling off the bone and the vegetables are tender, which will take about 2 hours. Remember, the broth should never boil to ensure the chicken remains tender.
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Finish with Peas: After 2 hours, add the frozen peas and continue to cook for an additional 10 minutes.
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Season and Add Lemon Juice: Season the stew with salt and freshly ground black pepper to taste, and stir in the fresh lemon juice for a hint of brightness.
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Prepare the Dumplings: While the stew simmers, prepare the dumplings. In a bowl, combine the large eggs, flour, vegetable oil, salt, and caraway seeds, mixing until a dough forms.
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Add Dumplings: Drop the dumpling dough by the tablespoon onto the surface of the simmering stew. Be careful to place them so they do not sink into the liquid.
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Cook the Dumplings: Cover the pot and let the dumplings cook for 20 minutes without lifting the lid.
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Serve: Once the dumplings are cooked and the stew is ready, serve immediately, enjoying the hearty flavors and satisfying textures.
Note: Celeriac and parsley root are exceptional for this stew; both are bulbous, root-like vegetables that contribute a wonderful depth of flavor. Remember to peel the celeriac and parsley root before using.
Yield: Makes 6 servings.
This detailed recipe provides a comprehensive guide to creating a delicious German chicken stew with caraway dumplings, ideal for your readers!
