Larry The Painter’s Chicken and Dumplings
Here is a quick, easy, and really tasty stew.
2 -tbsp olive oil ( vegetable oil works too )
6- boneless, skinless chicken thighs.
1- can of corn, drained, or 1 cup of frozen corn
1- large carrot, chopped, or 1 cup of frozen carrots
1- onion, chopped
3- cloves of garlic chopped
1/2 teaspoon of black pepper
1/2 teaspoon of kosher salt
1- teaspoon of dried dill. rub dill ( between your hands to release more flavor)
1- cup of water.
1/2 cup of flour
1/4 teaspoon of salt.
1- teaspoon of baking powder
1/4 cup of milk
Mix it all together to make a spoonable dough
In a pot, brown chicken in the oil, for a few minutes on medium high, just to get it brown – Maybe 2 or 3 minutes on both sides.
dump all your veggies and spices in and let it simmer for 20 minutes or so covered.
Next, spoon your dumpling batter into the stew a tablespoonful at a time, cover, and cook for additional 10 minutes.
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