Chicken Thigh and Dumpling Stew

Ingredients

• 1 tablespoon of vegetable oil
• 4 chicken thighs, skinless and boneless
• 2 cups of diced potatoes
• 1 cup of diced carrots
• 1 onion, diced
• 2 cloves of garlic, minced
• 2 tablespoons of all-purpose flour
• 2 cups of chicken broth
• 1 teaspoon of dried thyme
• 1 tablespoon of Worcestershire sauce
• 1/2 teaspoon of black pepper
• 1 cup of frozen peas
• 2 cups of biscuit baking mix
• 1/2 cup of milk

Directions

1. Heat the oil in a large pot over medium heat.
2. Add the chicken thighs and cook until golden brown, about 5 minutes per side.
3. Remove the chicken from the pot and set aside.
4. Add the potatoes, carrots, onion, and garlic to the pot. Cook until the vegetables are tender, about 5 minutes.
5. Add the flour to the pot and stir to combine. Cook for 1 minute.
6. Add the chicken broth, thyme, Worcestershire sauce, and black pepper. Stir to combine.
7. Return the chicken to the pot and bring the mixture to a boil. Reduce the heat to low and simmer for 15 minutes.
8. Add the frozen peas and stir to combine. Simmer for 5 minutes.
9. In a separate bowl, combine the biscuit baking mix and milk. Drop the biscuit dough by the spoonful into the pot.
10. Cover the pot and simmer for 15 minutes, or until the dumplings are cooked through.
11. Serve the stew hot.

Interesting Facts

• This stew is a classic comfort food dish.
• The dumplings make this stew even more delicious.
• It is a hearty, filling dish that is packed with flavor.
• It is easy to make and perfect for a cold winter night.