jmcquown wrote:
> Michael Snow wrote:
>> I need a good chicken stew recipe
>> Michael
>
> When I make chicken stew I like to add drop dumplings on the top. It
> helps to thicken the stew and also makes a nice addition.

I should have added, if you don't want dumplings, you can thicken the stew
any number of ways. You can create a slurry with cornstarch, about 2-3 Tbs.
cornstarch to 1-1-1/2 Tbs. cold water, blended together in a bowl or
measuring cup. You'll be surprised how little water it takes to blend
cornstarch. Slowly stir this mixture into the hot stew and continue to cook
it for a few minutes until it is thickend to your liking. Alternatively,
you could use more expensive arrowroot to do the same thing.

Flour and water can be blended to thicken a stew, but unless you are careful
it can cause lumps of uncooked flour which are simply unpalatable.

Another choice is to stir in some whipping cream or half & half and a
tablespoon of whole cream butter. I tend to avoid this method because it
tastes so good but is soooo filled with fat!

Good luck; whatever recipe you follow, please let us know how your chicken
stew turns out.

Jill