- Servings: 4
|2 Tbsp||Olive Oil|
|8||Medium Chicken Thighs|
|8||Small Yukon Gold Potatoes, well scrubbed|
|1½ cups||Baby Carrots|
|1 cup||Frozen Lima or Butter Beans|
|1||Envelope Dry Onion Soup Mix|
|1 cup||Chicken Broth|
|1||(10-ounce) Can Green Enchilada Sauce|
|1||(8-ounce) Package Cornbread Mix|
|4 Tbsp||Chopped Chives|
Heat the olive oil in a Dutch oven over medium heat. Add chicken thighs, and sautÃ© until golden brown on all sides, about 8 minutes. Add potatoes, carrots, beans, onion soup mix, broth, and enchilada sauce. Cover; turn heat to medium low. Simmer for 40 minutes, or until chicken is nearly tender.
Stir together the cornbread mix, egg, milk, and chives. Drop mix by tablespoons on top of the chicken and vegetables. Cover pot, and cook for 15 minutes, or until dumplings are fluffy and cooked through.
Spoon dumplings into bowls, and spoon the chicken and vegetables over them. Makes 4 servings.
This recipe is easy, because most of the cooking time it can be bubbling away on the stove unattended. It can also be made in a crock pot per manufacturer's instructions. The enchilada sauce gives the stew a warm, subtle, spiciness that is pefect for a cold winter evening.