Ingredients
- 2 T olive oil
3 boneless, skinless chicken breasts
1 leek, cleaned and chopped into ¼-inch pieces
2 carrots, peeled and diced into ¼-inch pieces
2 celery stalks, cleaned and diced into ¼-inch pieces
6 c high quality chicken stock (one 32-oz box; we like the organic chicken broth from Swanson’s)
2 sprigs fresh thyme
1 bay leaf
1 T fresh flat-leaf parsley, chopped
Salt and pepper to taste
For the dumplings:
1½ c flour
2 t baking powder
1 t salt
1 T snipped fresh chives
3 T butter at room temperature, cut into ½-inch pieces
¾ c milk
Description
In A Large, Heavy-bottom Stock Pot Or Dutch Oven, Heat Olive Oil Over Medium-high Heat. Season Chicken Breasts With Salt And Pepper And Add To Pot. Sear Chicken On Both Sides Until Golden Brown, Then Turn Down Heat And Cover Pot To Finish Cooking, About 7
Spark Recipes
Join Recipe Bridge
Sign up with the click of a button
Signup with Facebook Sign in with Twitter