Rosemary Chicklins and Dumplins Stew

Rosemary Chicklins and Dumplins Stew: Chicken and dumplings is a famous Southern dish. Maybe it’s because it’s so fun to say “dumplins” like a Sugarbaker in shoulder pads on Designing Women. But before the Great Depression, this dish was actually made famous by French-Canadian trappers, who were thought to have created this rustic version of coq au vin in the heart of the Great White North. During the Great Depression, it became all the rage in the United States because it was the perfect way to use leftovers from other meals. These days, it’s just beloved for being gosh darn delicious.

MAKES 4 TO 6 SERVINGS

$1.99 PER SERVING

Ingredients for Rosemary Chicklins and Dumplins Stew recipe

Chicklins Stew

2 tablespoons olive oil
1 cup vegan chicken, defrosted and diced (we recommend Beyond Meat Chicken-Free Strips or Gardein Chick’n Scallopini)
½ cup whole wheat flour
5 cups vegan chicken broth or vegetable broth
1 cup nutritional yeast
2 tablespoons soy sauce or Bragg’s Liquid Aminos
1 teaspoon dried thyme
1½ teaspoons rubbed sage
2 teaspoons dried rosemary, crushed
1 teaspoon onion powder
1 clove garlic, minced
¼ teaspoon crushed black peppercorn, plus more to sprinkle over the top
2 tablespoons chopped fresh parsley
¼ teaspoon celery seed
2 bay leaves
2 carrots, chopped
3 stalks celery, chopped
½ cup frozen peas

Dumplins

2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon sea salt
2 tablespoons vegan margarine
¾ cup soy milk
1 teaspoon dried rosemary, crushed

How to make Rosemary Chicklins and Dumplins Stew ?

Make the chicklins stew: In your favorite Dutch oven or stew pot, heat the olive oil over medium heat. Toss in the vegan chicken and cook until it is browned and has crispy edges. Transfer it to a plate lined with a paper towel to soak up any extra oil, leaving the oil in the pan.

Using a wooden spoon, stir the flour into the hot oil left in the pan. Add the vegan chicken broth and whisk in the nutritional yeast. Using a large wooden spoon, stir in the soy sauce, thyme, sage, rosemary, onion powder, garlic, peppercorns, parsley, celery seed, bay leaves, carrots, celery, and peas. Reduce the heat to low, cover, and let simmer for 15 minutes.

Meanwhile, make the dumplins: In a large bowl, combine all the dumplins ingredients and use an electric handheld mixer to mix the ingredients until they form a firm batter. If you like a large dumpling, roll a portion of the dough into a ball about the size of your palm—but if you want to get more servings out of one recipe, use a soup spoon to form smaller dumplings instead.

Raise the heat under the pot of stew to bring it to a boil. Drop the raw dumplings into the hot stew one at a time and stir them in with a wooden spoon. Make sure the dumplings get completely covered so they cook evenly. Let the dumplings simmer in the stew for 10 to 15 minutes.

Single out the largest dumpling for sacrifice, remove it from the stew, and break it open. If it’s firm on the inside, you’re ready to eat! Mix in the cooked vegan chicken before serving with a few pinches of pepper over the top.

You can use your leftover parsley to make:

Pan-Fried Artichoke Hearts and Sauce

French Potato Salad

Irish Stout Stew

Fire-Roasted Baba Ghanoush

Rosemary Chicklins and Dumplins Stew