| Prep Time | 30 minutes |
| Cook Time | 30 minutes |
| Servings |
8 servings
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Ingredients
For the Soup
- ½ cup butter
- 1 yellow onion finely chopped
- 3 Carrots peeled and diced
- 2 celery ribs finely chopped
- 3 garlic cloves finely minced
- ½ cup all purpose flour
- 5 cups vegetable broth
- ⅓ cup heavy cream
- 2 teaspoons Salt
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 5 chicken thighs
- ½ bunch parsley minced
For the Dumplings
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon Salt
- 2 tablespoons butter melted
- 1 cup milk
Masters – Caramelized Balsamic Brussels Sprouts
- 2 tablespoons olive oil
- 4 slices bacon diced
- ½ yellow onion diced
- 1 ½ pounds brussels sprouts trimmed and halved
- 2 garlic cloves minced
- ½ teaspoon Salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
- ¼ teaspoon black pepper
- 2 tablespoons balsamic vinegar
- 1 tablespoon brown sugar
Ingredients
For the Soup
For the Dumplings
Masters – Caramelized Balsamic Brussels Sprouts
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Instructions
For the Soup
- Heat the olive oil in a large pot over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
- After removing the chicken from the pot, melt the butter in the same pot over medium-low heat. Add the onion, carrot, and celery and sauté until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
- Slowly add the vegetable broth, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme, and bay leaves. Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
- Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes.
For the Dumplings
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a spatula until the dough just comes together.
- Serve immediately.
Masters Only
- Heat olive oil in a skillet, and add in the bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
- Add in the onion, stir, and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
- Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
- In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
- Add the bacon and onions back into the skillet with the garlic and brown sugar. Stir and continue to cook the sprouts until fork tender but not too soft. Season salt and black pepper, to taste.
- Drizzle in the balsamic, stir and serve hot.
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