Chicken Thigh and Dumpling Stew

Ingredients

  • 3 tablespoons butter
  • 2 pounds chicken thighs
  • 8 slices bacon
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 1 red onion, finely chopped
  • 3 cloves garlic, finely chopped
  • + 8 more ingredients
    • 1 (14 ounce) can vegetable broth
    • ½ teaspoon paprika
    • ½ cup heavy cream
    • 1 (26 ounce) can condensed cream of chicken soup
    • 1 cup water
    • 1 (8.75 ounce) can sweet corn, drained
    • ground black pepper to taste
    • 1 (10 ounce) can buttermilk biscuits

1. In a large skillet over medium-high heat, melt the butter and cook the chicken thighs until the meat is just cooked through. Remove the chicken pieces from the skillet and allow to cool. Using forks, pull meat from the bones and cut into small pieces or shred. Set aside. 2. Meanwhile, in a me...

View full recipe at SpringPad

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