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1
In a deep stock pan, add the chicken thighs, carrots and onions to the olive oil on medium heat.
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2
Cook until veggies are slightly tender and chicken is golden.
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3
Cover with water and add bay leaf, pinch of sea salt and pepper.
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4
Cook on Medium High until you have a rolling boil.
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5
Be sure the chicken is cooked and looks as though its falling off the bone.
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6
With tongs, take the chicken thighs out and let cool.
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7
Discard the skin and take the meat off the bones.
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8
Set aside.
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9
* If you decide to use boneless chicken breasts instead of thighs, I usually add only two cups of water and add two cups of regular chicken stock for more flavor.
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10
Mix the Wondra as directed to thicken the chicken mixture.
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11
Usually it takes 2 Tablespoons of Wondra to 1/4 cup of cold water.
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12
Stir thoroughly and slowly add one cup of hot broth to the Wondra mixture.
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13
Then add that mixture back to the pot (otherwise the thickening agent will clump and youll find a pretty yucky tasting stew).
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14
I use between 6 to 8 Tablespoons for a stew or soup, to thicken it good.
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15
Add 2 Tablespoons at a time as not to thicken too much.
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16
After the stew is thickened, add in frozen or fresh peas, and the chicken that you took off the bone.
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17
As the stew is cooking, mix one cup of milk with 2 1/4 cups of Bisquick (I add fresh ground pepper, but feel free to add some herbs to the dumplins too).
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18
Stir well until its dough consistency.
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19
Add drops of the dough to the stew and let them continue to cook with a rolling boil until they come up to the top.
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20
Serve over mashed potatoes.
