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Sage Thyme Chicken Stew with Cornbread Dumplings

Barry C. Parsons
  • 170 minutes
  • Serves 6

INGREDIENTS

2 1/2

lbs Chicken breasts or thighs, boneless skinless

4

Carrots

3

stalks Celery

1 cup

Corn kernals, fresh or frozen

3 cloves

Garlic

1/2 cup

Peas, fresh or frozen

2 tbsp

Sage, fresh

1 tbsp

Thyme, fresh leaves

1

White onion, large

2 cups

Chicken stock

1 1/2 tsp

Baking powder

1/2 cup

Cornmeal, yellow

1 cup

Flour

4

Rounded tbsp flour

1 pinch

Salt and pepper to season

2 tbsp

Sugar

3 tbsp

Olive oil

1/3 cup

Butter

2/3 cup

Milk

1/2 cup

Water