Creamy chicken stew with pillowy drop dumplings steamed on top

≈ $5.01/serving$5.04at the cheapest of your stores this week · 9 ingredients on sale

Ingredients

• chicken thigh (boneless, skinless)450 g
• carrot2 ea
• celery2 stalks
• yellow onion1 ea
• chicken stock3 cups
• whipping cream1/2 cup
• frozen peas3/4 cup
• all purpose flour1¼ cups
• baking powder1½ tsp
• whole milk1/2 cup
• butter2 tbsp
• thyme leaves1 tsp

Method

1Build the stew

• •Cut the chicken thighs into 1 inch pieces and season with salt.
• •Heat 1 tbsp oil in a wide pot over medium-high heat.
• •Brown the chicken 5 minutes, then move it to a plate.
• •Dice the carrots, celery and onion and cook 5 minutes in the same pot.
• •Add the thyme and 2 tbsp of the flour and stir 1 minute.

2Simmer

• •Gradually stir in the chicken stock until smooth.
• •Return the chicken, add the cream, and simmer 10 minutes until slightly thickened.
• •Stir in the peas and season to taste.

3Mix the dumplings

• •Meanwhile, whisk the remaining flour, the baking powder and 1/2 tsp salt in a bowl.
• •Melt the butter and stir it in with the milk until a thick, shaggy dough just comes together.

4Steam the dumplings

• •Drop the dough onto the simmering stew in 6 big spoonfuls.
• •Cover and simmer gently 15 minutes WITHOUT lifting the lid until the dumplings are puffed and cooked through.

5Plate

• •Scoop generous bowls of stew with three dumplings each.
• •Serve hot.