Nobody makes better chicken and dumplings than grandma, but we think it's safe to say these are a close second! Rich and creamy chicken stew dolloped with glorious parsley dumplings makes this dish feel like a warm hug from the inside out!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Chicken Broth Concentrate
Parsley and Thyme
Salt and Pepper*
Before starting, wash and dry all produce. Strip 1 tbsp thyme (dbl for 4 ppl) from the stem and roughly chop. Roughly chop the parsley. Pat the chicken dry with paper towels. On a clean surface, cut the chicken into 1-inch pieces. Season with salt and pepper.
Heat a large pot over medium-high heat. Add 1 tbsp butter (dbl for 4 ppl), swirl to melt, then add the chicken. Cook, stirring occasionally, until no longer pink, 2-3 min. Add the mirepoix and thyme. Cook, stirring occasionally, until tender-crisp, 3-4 min. Sprinkle over 1 tbsp flour (dbl for 4 ppl). Cook, stirring often for 30 sec.
Stir in the broth concentrate, green peas and 1 1/2 cups water (dbl for 4 ppl), and scraping up any brown bits on the bottom of the pot. Bring to a boil, then reduce heat to a medium. Cook, stirring occasionally, until slightly thickened and chicken is cooked through, 4-5 min.**
While the stew simmers, stir together the remaining flour, baking powder, and 1/8 tsp salt (dbl for 4 ppl) in a medium bowl. Stir in the milk until just combined with the dry ingredients. Stir in half the parsley. Using two spoons, drop 1 tbsp of dough at a time into the stew. (TIP: You should have four dumplings for 2 ppl or eight for 4 ppl.) Cover the pot and cook, until dumplings are cooked through, 5-6 min.
Divide the chicken stew between bowls. Sprinkle over the remaining parsley.