Preparation time:

10 minutes

Cooking time:

30 minutes

Makes:

4 Servings

 
Ryan Szulc

Ingredients

• 3 tbsp unsalted butter
• 8 skinless, boneless chicken thighs
• 3/4 tsp salt
• 1 large onion, chopped
• 227 g pkg sliced mushrooms
• 1 tbsp garlic powder
• 1/4 cup chopped fresh dill, or 1 tbsp dried dillweed
• 2 medium carrots, sliced
• 2  celery stalks, diced
• 2 bay leaves
•  DUMPLINGS:
• 1 cup all-purpose flour
• 1 tbsp chopped parsley
• 2 tsp baking powder
• 1/8 tsp salt
• 3/4 cup milk

While chicken thighs get golden, whip up a batch of herbed dumplings. The result is a warm and hearty family staple.

Instructions

• Melt butter in a large pot set over medium. Sprinkle both sides of chicken thighs with salt. In 2 batches, add to pot and cook until light golden, about 2 min per side . Remove to a plate.
• Add onion and mushrooms to pot. Cook until onion softens, about 3 min. Sprinkle with garlic powder and dill. Add carrots, celery and bay leaves. Return chicken and any juices to the pot along with 2 cups water. Bring to a boil. Using a wooden spoon, scrape up and stir in any brown bits from pan bottom. Reduce heat and simmer, covered, 5 min.
• Stir flour with parsley, baking powder and salt in a medium bowl until combined. Stir in milk. When chicken has simmered 5 min, drop batter in 8 equal portions over stew. Cover and continue simmering until dough rises and cooks through, about 15 more min.

Gluten-free Tip: Try our gluten-free chicken and dumplings with just a few simple substitutions.

Shopping Tip:

thighs are more flavourful and affordable. Chicken breasts are lower in calories and fat.

Nutrition (per Serving)

calories

412 

protein

29 g

carbohydrates

38 g

fat

16 g

fibre

4 g

sodium

815 mg