Chicken and Dumplings

Good

% Daily Values based on a 2,000 calorie diet

Step 1

1) Heat 2 tsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the chicken, celery, carrot, onion, garlic, and ½ tsp salt and cook for 3-5 minutes until chicken is browned. Transfer mixture to a Suvie pan.

Step 2

2) Melt butter in empty skillet over medium-high heat. Sprinkle in flour and cook for 1 minute, stirring constantly. Slowly whisk in wine followed by chicken broth. Bring to a simmer and cook until slightly thickened, about 5 minutes. Stir filling and peas into the chicken mixture.

Step 3

3) Insert pan into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings Bottom Zone: Slow Cook Low for 1 hour

Step 4

4) Forty-five minutes before the stew is done cooking, whisk flour, baking powder, and ¼ tsp salt together in a medium bowl. Add the milk and melted butter, stirring until just incorporated. Do not overmix.

Step 5

5) Immediately after mixing the dumplings, remove pan from Suvie. Scoop heaping tablespoons of dumplings on top of the stew and return pan to your Suvie.

Step 6

6) After the cook, remove pans from Suvie. Season stew to taste with salt and pepper, and serve.

Step 7

Note If you would like to make this recipe in Suvie 1.0, insert pan into the top zones of Suvie, fill reservoir, and set to Slow Cook on Low for 1 hour.

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