Equipment: Digital Scale (preferred), Medium Dutch Oven with Lid or Large Heavy Bottom Sauce Pan, Large Dutch Oven with lid, Knife & Cutting Board, Mixing Bowls, Measuring Cups & Spoons, Whisk, Sturdy Spoon, Small Scoop, Large Soup Bowls, Ladle

Before You Dive In – Prep: Please read!

• Rinse chicken and pat dry
• Chop herbs
• Dice or slice vegetables, quarter mushrooms

Make Chicken Stew!

Step 1: Heat oil in a (medium) heavy bottom dutch oven or large sauce pan over medium-high heat. Season both sides of chicken thighs with salt and pepper. Add chicken to the pot, fat side down and sear for 2-3 minutes. Turn the chicken over and sear for another 2-3 minutes.

Step 2: Add chicken stock and sprigs of herbs to the pot. Bring to a boil and then reduce heat to medium low. Partially cover and simmer for about 20 minutes depending on the size of chicken thighs (internal temp should read 165 F (75 C.) Occasionally skim foam off the surface.

Step 3: Remove cooked chicken with tongs or a slotted spoon and transfer to a large bowl or plate. Allow to cool for about 5 minutes. Remove the skin and pull chicken off the bones (if bones are in the chicken) and shred chicken into a separate bowl. Discard skin and bones.

Step 4: Remove herb sprigs from the stock and discard. Add shredded chicken back to stock. Keep stock covered on low or warm.

Note: If you are making dumplings, start making the batter now. Refer to steps 1 and 2 in the directions for dumplings below.

Step 5: In a large Dutch oven or stock pot, melt the butter over medium heat. Add the vegetables and saute until tender – about 6 minutes. Do not brown.

Step 6: Sprinkle the flour and poultry seasoning over the vegetables. Cook and stir for 2 minutes. Add stock with chicken to the vegetables one cup at a time, stirring between each cup to prevent lumps.

Step 7: Bring to a simmer and cook for several minutes to allow soup to thicken. Once it begins to thicken, add chopped herbs and heavy cream (if using). Stir to combine. Taste for seasonings and adjust. Bring to a gentle simmer. If you are not adding dumplings, simmer until vegetables are tender. Keep warm until ready to serve, and garnish as desired. If you are adding dumplings, refer to directions below.

Make Dumplings!

Step 1: In a liquid measuring cup, whisk together milk and vinegar. Set aside for 10-15 minutes.

Step 2: Whisk together dry ingredients in a medium sized bowl.

Step 3: Whisk the egg into the milk mixture and pour into the dry mix. Add the herbs and scallion. Mix together until combined. Do not over mix.

Step 4: Drop the dumpling batter into the simmering stew by tablespoon or using a small scoop. Cover the pot and simmer for 15-20 minutes. Uncover and bathe each dumpling with stew if desired. Dumplings should be fluffy and fully cooked in the middle when done.

Step 5: Ladle the stew into bowls and garnish as desired. Serve immediately.

Enjoy!