Preparation time: 10 minutes
Cooking time 30: minutes
Makes: 1 Serving
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
Directions
- 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.
