Chicken with Vegetables and Parsley Dumplings

Ingredients

  • 1 cup sugar snap peas
  • 1 bay leaf
  • 4 cups low-salt chicken broth
  • 1 onion
  • 1 teaspoon fresh thyme
  • 2 celery stalks
  • 3 tablespoons all purpose flour
  • + 11 more ingredients
    • 1 tablespoon fresh Italian parsley
    • 12 pearl onions
    • 1 cup baby carrots
    • 4 whole leg-thigh chicken pieces
    • ½ cup dry white wine
    • ½ cup celery
    • ¼ cup whipping cream
    • 3 tablespoons butter
    • 1 large carrot
    • 4 skinless boneless chicken breast halves
    • 3 tablespoons olive oil

Preheat oven to 400°F. Heat oil in large ovenproof skillet over medium heat. Sprinkle chicken leg-thigh pieces with salt and pepper. Add chicken to skillet and cook until golden brown, about 5 minutes per side. Add 1-inch pieces of celery, onion, and carrot, and bay leaf. Cook until vegetables be...

View full recipe at Epicurious

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