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Categories:
chicken flour kosher salt olive oil onions potatoes carrots celery button mushrooms white wine chicken stock flour baking powder kosher salt
Viewed: 47 - Published at: 2 years agoIngredients
- 10 chicken thighs
- 1/2 cup flour do not discard the leftover
- 1 teaspoon kosher salt and pepper
- olive oil
- 2 onions chopped
- 5 cups potatoes I used tiny yukon gold nugget and kept them whole- probably- use as mu
- 3 carrots chopped
- 3 stalks celery chopped
- 2 cups button mushrooms fresh and kept whole
- 1 cup white wine
- 3 cups chicken stock
- 2 cups flour
- 1 tablespoon baking powder
- kosher salt
- 1 1/2 cups half-and-half
Method
- In a bowl add all of the dry ingredients. Slowly add in the cream - about 1/2 a cup at a time, and stir it until all of the dry ingredients are absorbed by the cream.
- Place spoonfuls of the dumpling mixture on to the top of the stew. Cover the pot slightly and let them simmer for 30 minutes.
