1 cup frozen peas (optional)
1/4 cup heavy cream (optional, for a richer broth)
For the Dumplings:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon dried thyme (optional)
1 cup milk
4 tablespoons unsalted butter, melted
Instructions:
Cook the Chicken:
In a large pot or Dutch oven, heat the vegetable oil over medium heat.
Add the chicken pieces, skin side down, and cook until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the chopped onion, carrots, celery, and garlic. Cook until the vegetables are softened, about 5 minutes.
Make the Stew:
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