Nate's Mulligan Stew with Blueberry Dumplings
Submitted by MRS. S
Nate’s mulligan stew: browned chicken simmered with rutabaga, potato, carrots, peas, and parsnips, topped with unexpected buttermilk dumplings studded with wild blueberries. Frontier comfort food.
YIELD
4 servingsPREP
30 minCOOK
50 minREADY
80 minMulligan stew has Irish-American hobo-camp roots: a throw-everything-in pot that hungry cooks assembled from whatever was on hand. This version keeps that spirit but dresses it up with a well-browned whole chicken, root vegetables (rutabaga, potato, carrots, parsnips), fresh peas, and a wild card at the top: dumplings speckled with wild blueberries.
Sounds unusual? It is. The berries cook into the dumplings like tiny sweet surprises that play against the savory broth. Raisins are the traditional substitute if blueberries aren’t in season.
The order of vegetables matters. Rutabaga goes in first because it takes longest to soften. Potatoes and carrots follow, then peas and parsnips join just before the dumplings drop in so nothing overcooks into mush.
Brown the chicken in batches. Crowding means steam, not sear, and you miss the deep flavor those browned edges build into the stew.
Chef Tips
- Pat the chicken completely dry before browning. Wet skin steams instead of crisping, so the dark golden color never forms.
- Drop dumplings on a boiling-hot stew and cover immediately. Steam cooks them through from top; the broth cooks them from below.
- Check dumplings with a toothpick at 12 minutes; they should be just set. Overcooked dumplings turn rubbery and dry.
- Remove the thyme stems and bay leaves before serving. Nobody wants a surprise twig in their bowl.
Variations
- Substitute dried cranberries for blueberries for a Thanksgiving twist on the dumplings.
- Swap chicken for cubed beef chuck or lamb shoulder; add 1 to 2 hours to the simmer time.
- Add a splash of hard cider or white wine to the stew base for extra flavor depth.
Ingredients
Directions
Rinse chicken well and pat it thoroughly dry.
Heat the butter and oil in a large (at least 8 quart ) heavy stockpot or Dutch oven over medium-high heat.
When it is hot, add the chicken pieces, season them generously with salt and pepper, and brown on both sides, seasoning the other side when you turn the pieces.
Brown the chicken in several batches to avoid crowding the pan, 8 minutes per batch.
Transfer chicken to a plate or bowl, drain off half the fat in the pan, and then return the chicken to the pan.
Add enough water to just cover the chicken.
Then add the herbs and rutabaga.
Cover, and leaving the heat at medium-high, bring to a boil.
Cook until rutabaga is nearly soft through but still somewhat crisp, about 10 minutes.
Add the potato and the carrots, cover, and cook until carrots are nearly tender, about 15 minutes.
While the stew is cooking, make the dumpling dough.
To do this, sift the flour, baking powder, 1 teaspoon salt, baking soda and nutmeg together into a medium-size bowl.
Make a well in the middle and add the egg, melted butter and buttermilk; mix them together in the well with a small whisk, a fork or your fingers.
Working quickly, incorporate the dry ingredients to make a fairly stiff dough.
Fold in the blueberries or raisins.
Adjust the seasoning of the stew and make sure it is boiling merrily; then stir in the peas and parsnips.
Next, one heaping tablespoon at a time, drop the dumpling dough on top of the stew so the dumplings are not touching.
Cover, and cook just until the dumplings are puffed and cooked through, no longer than 15 minutes.
Check them occasionally to be sure they don’t overcook and become dry.
To serve, cut through the dumplings with a serving spoon, and ladle the chicken and vegetables into warmed shallow soup bowls (remove the thyme and bay leaves).
Place the dumplings on top; serve immediately.
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