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How to make it

  • for the stew

  • In a dutch oven, heat oil over medium high.
  • Sprinkle chicken breasts with salt, pepper, dried thyme, and garlic powder. Place seasoned side down in dutch oven, then sprinkle seasonings over the other side. Brown for about 5 minutes on each side, until chicken is almost cooked through, but not entirely. Remove chicken to a cutting board and let rest at least 5 minutes. Cut into chunks and set aside.
  • Add more oil to the hot dutch oven, if necessary; add in onion, carrot, celery, and garlic. Season with salt & pepper, fresh rosemary & thyme. Let veggies become soft, cooking about 10 minutes. Add the zest of the entire lemon, as well as its juice.
  • Stir in the chicken broth, bring to a simmer on medium. In a separate bowl, mix together cornstarch and water, add to the pot. Correct seasonings, to taste. Add the chicken back in and cover. Meanwhile, make the dumplings:
  • for the dumplings

  • Mix flour, baking powder, garlic powder, & salt together in a medium bowl. Cut in the butter with a knife, until it resembles bread crumbs. Stir in the milk and parsley until just mixed.
  • Drop teaspoon-sized scoops of dumpling batter into the simmering stew. Cover and simmer for 10-15 minutes, or until dumplings have firmed up and are no longer doughy. Enjoy!

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