Chicken Thigh and Dumpling Stew
made it tonight, modified few things:
1. I used cream of mushroom soup instead of cream of chicken soup
2. Didn't have corn but I add mushroom
3. instead of buttermilk biscuits, I made dumplings (some sort of bread dough, a recipe from Newfoundland)
I put the skinless chicken in a boiling water to clean it from any fat, put them on a baking dish, arranged the raw dumplings, pour cream sauce over, cover it with foil and then bake it at 375 for at least 1 hr.
The result is amazing. I never made dumplings but with this stew, even my Newfoundlander boyfriend thought I'm a pro making newfoundland dish! Awesome! Thank you for sharing so I could have an idea for dinner although I wasn't in a mood for cooking.
1 user found this review helpful
Apr. 13, 2014