Monthly Archives: June 2016

Chicken Stew

2 T butter

1 T olive oil

1 medium onion, thinly sliced

1 cup diced carrots

1/2c celery, thinly sliced

1/2 t salt

Saute ~5 minutes

3 cloves garlic, minced

2 t dried sage

1 t dried rosemary

1 T tomato paste

Cook ~2 minutes

Sprinkle with 3 T flour

Stir, Cook ~2-3 minutes

2 Chicken thighs, meat shredded

3 c chicken stock

1 cup frozen peas

Bring to boil, lower to simmer 10 minutes

Season to taste s&p. Top with dumplings, cook for 10 minutes, cover cook additional 10 minutes until dumplings are cooked through.