Chicken and rye dumplings from The Complete Beans and Grains Cookbook: A Comprehensive Guide with 450+ Recipes (page 130) by America's Test Kitchen

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Notes about this recipe

  • KPmusmag on September 10, 2024

    We loved this dish. I was intrigued by this recipe as I had never had dumplings made with rye flour before. The stew is also slightly different from standard chicken and dumpling recipes as it contains mushrooms. The rye flour gives the dumplings a unique flavor that is very hearty. A high ratio of meat to stew makes this very hearty. Much of the prep can be done as earlier ingredients are being cooked, it is sort of a layering process. Instead of simmering on the stovetop, I placed the covered dish in the oven at 300 F as some other ATK stew recipes do. Came out just right and no worries about scorching the bottom of the pot. Otherwise followed recipe exactly. Will definitely make again.

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