Ingredients

• 1 Tbsp olive oil
• 2.5-3 lbs. bone-in split chicken breasts (2-3)
• 8 cups of water
• 2 medium onions
• 5 whole carrots
• 7 stalks celery
• 2-3 bay leaves
• 1/2 c white wine
• 3/4 c petite frozen peas
• 1/2 tsp thyme
• salt & pepper
• Dumplings:
• 2 c all-purpose flour
• 1 Tbsp baking powder
• 1 tsp kosher salt
• 1 Tbsp unsalted butter, melted
• 1 c milk, warm
• 1/4 cup fresh parsley, chopped

Directions

1. Rinse and pat dry chicken. Season with salt in pepper. Heat 1 Tbsp of olive oil over medium-high heat in a large dutch oven. Add chicken and cook until golden on both sides, approximately 10 minutes per side. Cut the following into quarters and add to chicken: 1 onion, 3 stalks celery, 2 carrots. Add 8 cups of water. Cover dutch oven and reduce heat to medium-low. Allow to simmer for 1 hour. Add 2-3 bay leaves. Simmer 30-40 minutes.

2. Remove chicken from pot and set aside. Strain solids from broth and reserve broth. Discard solids. When cool enough to touch, remove chicken skin & shred chicken. Discard bones.

3. Heat 1 Tbsp olive oil over medium heat. Add one onion (diced), 4 stalks of celery (diced), and 3 carrots (diced). Saute until soft approximately 5 minutes. Add 1/2 cup white wine allowing to cook down. Add the chicken back to the pot. Return 5-6 cups of the strained broth to the pot. Return pot to a rolling boil.

4. Combine all dumpling ingredients in a bowl and stir until combined. Set aside. Add thyme to stew and season with salt & pepper. Stir in peas.

5. Gather dumpling dough into golf-ball sized portions, dropping into the stew leaving 1/4 – 1/2 inch between them. Reduce heat to low and cover. Cook until dumplings have doubled in size, approximately 15 minutes.

Email to a friend | Print this recipe | Back