Cook time between 4-6 hours. I love the original recipe from them, so this should also be good. I will sub cooking sherry for the white wine. I got the sherry trick from ATK from a different chicken soap recipe and I now add that to all my chicken soup recipes.
Ingredients: [‘boneless skinless chicken thighs’, ‘salt and pepper’, ‘vegetable oil’, ‘onions’, ‘celery ribs’, ‘carrots’, ‘garlic cloves’, ‘tomato paste’, ‘bay leaves’, ‘dried thyme’, ‘all-purpose flour’, ‘dry white wine’, ‘low sodium chicken broth’, ‘frozen peas’, ‘all-purpose flour’, ‘baking powder’, ‘salt’, ‘whole milk’, ‘unsalted butter’]
Quantity of Ingredients: [“”,”3 lbs boneless skinless chicken thighs, trimmed and cut into 1-inch pieces “,” salt and pepper”,”3 tablespoons vegetable oil”,”2 onions, chopped “,”2 celery ribs, sliced 1/4 inch thick “,”2 carrots, peeled, quartered lengthwise, and cut into 1/4-inch-thick pieces “,”4 garlic cloves, minced “,”1 tablespoon tomato paste”,”2 bay leaves”,”1 teaspoon dried thyme”,”1/4 cup all-purpose flour”,”1/2 cup dry white wine”,”4 cups low sodium chicken broth”,”1 cup frozen peas”,””,”1 3/4 cups all-purpose flour”,”1 tablespoon baking powder”,”1 teaspoon salt”,”1 cup whole milk”,”4 tablespoons unsalted butter, melted and cooled “]
Number of Servings: 6
Steps: [‘FOR THE STEW: Pat chicken dry with paper towels and season with salt and pepper. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until just smoking. Brown half of chicken all over, 5 to 8 minutes; transfer to slow cooker. Repeat with 1 tablespoon oil and remaining chicken.’, ‘Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add onions, celery, and carrots and cook until soft, 8 to 10 minutes. Stir in garlic, tomato paste, bay leaves, and thyme and cook until fragrant and tomato paste is starting to brown, about 2 minutes.’, ‘Stir in flour and cook for 1 minute. Slowly whisk in wine, scraping up any browned bits. Whisk in 1 cup broth and bring to simmer; transfer to slow cooker. Stir remaining 3 cups broth into slow cooker. Cover and cook until chicken is tender, 4 to 6 hours on low. Stir in peas.’, ‘FOR THE DUMPLINGS: Whisk flour, baking powder, and salt together in large bowl. Stir in milk and melted butter until just incorporated. Using greased ¼-cup measure, drop 8 dumplings around perimeter of stew. Cover and cook until dumplings have doubled in size, 30 to 35 minutes. Remove bay leaves and serve.’]