Chicken Stew with Oat Dumplings
Prep Time
Serves
Cooking Mode
2 tbsp cold butter, divided
2 leeks, white parts only, split and sliced
4 carrots, diced
3 boneless, skinless chicken breasts, about 8 oz (250 g) each, cut into cubes
½ tsp salt, divided
⅔ cup all-purpose flour, divided
1 ½ cups reduced sodium chicken broth
1 cup frozen baby peas
1 tbsp fresh Compliments Thyme, chopped and divided
½ cup Compliments Quick Oats
2 tsp baking powder
⅓ cup milk
2 tbsp cold butter, divided
2 leeks, white parts only, split and sliced
4 carrots, diced
3 boneless, skinless chicken breasts, about 8 oz (250 g) each, cut into cubes
½ tsp salt, divided
⅔ cup all-purpose flour, divided
1 ½ cups reduced sodium chicken broth
1 cup frozen baby peas
1 tbsp fresh Compliments Thyme, chopped and divided
½ cup Compliments Quick Oats
2 tsp baking powder
⅓ cup milk
Directions
1In a large ovenproof saucepan or Dutch oven, heat 1 tbsp (15 mL) butter. Add leeks and carrots; cook until leeks are translucent. Season chicken with 1/4 tsp (1 mL) salt and add to pan, stirring over medium-high heat until chicken is lightly cooked on all sides. Add 1 tbsp (15 mL) flour and stir until flour turns from white to beige. Add broth and stir over medium heat until flour dissolves into broth and mixture begins to thicken, about 5 to 10 min. Stir in frozen peas and 2 tsp (10 mL) thyme leaves. Turn heat to low.
2Meanwhile, make dumpling batter by mixing remaining flour, oats, thyme, baking powder and salt in a small bowl. Add remaining butter in small pieces and mix lightly with fingertips. Add milk and stir just until a slightly wet batter forms.
3Drop dumpling batter, by the tablespoonful, over the simmering chicken mixture. Cover with a tight-fitting lid and cook for 15 min. Serve immediately.
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Personal Note
