The Epiphany and a Simple Stew

Alleluia, alleluia
We saw his star at its rising
And have come to do Him homage
Alleluia, alleluia
– Matthew 2:2

The Epiphany of the Lord is one of the oldest Christian Feast Days known. Among Roman Catholics and Protestants, this day is a celebration of the arrival of the Magi. For on this day Jesus is revealed as the Christ, the Messiah, our Lord and Savior, to the gentiles. In the Eastern Orthodox, the focus of this day is not the Magi, but Christ himself and his baptism in the river Jordon. Also an important revelation to the whole of the world.

Christ did not come into this world with riches and power. He came as a baby born into a simple family in a simple village, void of worldly trappings. He came to show us the way home. And to remind us never lose sight of the light of hope always before us.

On December 21, the longest night of the year, I made this simple yet delicious Dumpling Stew. It was my plan to serve the stew and watch the Star of Bethlehem rise as sign of hope in the darkness. Unfortunately, the fog never cleared that day. No matter, I knew in my heart it was there. It seems only fitting to share the recipe for this simple yet satisfying stew with you today, to mark the Epiphany of the Lord.

Peace be with you now and forever.

Winter Chicken Stew with Italian Herb Dumplings
Whiter Chicken Stew
1 Yellow Onion
2 ribs Celery
2 tablespoons Butter
3/4 lb New Potatoes
1 Rotisserie Chicken
2 tablespoons Flour
3-1/2 cups Chicken Stock
1 teaspoon Salt
1/2 teaspoon Black Pepper
1/2 teaspoon dried Basil
1/4 teaspoon dried Thyme
2 cups frozen Mixed Vegetables

Peel and dice onion, set aside. Clean and thinly slice celery, set aside. Melt 2 tablespoons butter in a large Dutch oven over medium heat; cook and stir onion and celery until soft, about 10 minutes.

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While the onion mixture cooks, cut potatoes into 1/2-inch chunks. Hold in water until ready to cook. Remove skin from the rotisserie Chicken. Debone, then cut the meat into chunks and set aside.

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Sprinkle in 2 tablespoons flour over the onion mixture. Whisk continuously to make a thick roux, about 2 minutes. Slowly pour in chicken stock, whisking vigorously to remove any lumps. Add 1 teaspoon salt, black pepper, basil, thyme, potatoes, and mixed vegetable. Cover and cook the stew over medium heat until vegetables are tender, 20 minutes. Stir in chicken meat and continue to simmer while the dumplings are made.

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Italian Herb Dumplings
1-1/2 cups Flour
2 teaspoons Baking Powder
1/2 teaspoon Salt
3 tablespoons Butter
3/4 cup Milk, or more as needed
2 tablespoons Italian Seasoning

In a large mixing bowl combine flour, baking powder, and salt; cut in butter until the mixture resembles coarse crumbs. Stir in milk and Italian seasoning.

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When stew is ready, drop rounded tablespoonfuls of dough into the simmering pot. Cook, uncovered, for 10 minutes. Cover and cook until the dumplings are tender, 6 to 8 minutes more.

Ladle stew into bowls, dap with a little butter if desired and enjoy. This satisfying stew is filled with flavorful comfort in every bite.