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Chicken Thigh and Dumpling Stew
Really enjoyed this recipe. The vegetable stock keeps this stew from being too "chicken-y". I cut the prep time by buying a store roasted chicken and cubing the meat. I also added 1T fresh chopped thyme while the onion mixture sauteed. The bacon adds a nice crunch but I think using the entire 8 slices would be overwhelming and too salty. I just sprinkled the bacon pieces sparingly. I also used peas instead of corn. Adaptable for a variety of veggies.
19 users found this review helpful
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Reviewed On:
Jan. 11, 2009
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