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7-Vegetable Chicken Stew with Dumplings

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“A delicious meal on a cold evening. You can also use skinless boneless chicken thighs if you prefer dark meat. I sometimes add mushrooms too, making it an 8-veg stew!”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot, combine chicken, all veg except peas, stock and spices; bring to a boil over high heat.
  2. Reduce heat to medium-low and simmer, covered, for 20 minutes; stir in peas.
  3. Meanwhile, in a food processor or by hand, make dumplings: combine flour, parsley, butter, baking powder and salt until mixture is in coarse crumbs; stir in milk, then drop by tablespoonfuls onto the hot stew; you should have about 6 mounds.
  4. Cover pot and simmer-- don't boil hard and DON'T lift the lid-- for 15 minutes or until dumplings have risen.
  5. Note: to reduce sodium content in this recipe, replace stock with water.

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