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About the Dish

  • Chicken Breast

    Chicken Breast

  • PeachDish Salt

    PeachDish Salt

  • Edward & Sons Not Chick'n Bouillon Cube

    Edward & Sons Not Chick'n Bouillon Cube

  • Thyme

    Thyme

  • Spring Onion

    Spring Onion

  • Celery

    Celery

  • Carrot

    Carrot

  • All Purpose Flour

    All Purpose Flour

  • Baking Powder

    Baking Powder

  • Parsley

    Parsley

  • Sour Cream

    Sour Cream

METHOD

1
Please read through the entire recipe before beginning.
2
2. Season the chicken breasts with 1/2 teaspoon PeachDish salt. Heat a pan over medium heat, and add cooking oil. Place the chicken in the pan, and cook without turning 4-5 minutes, or until the chicken is lightly browned and cooked about 2/3 through. Flip and cook 1-2 minutes more, then remove from the heat, and set aside.
3
3. Place 3 cups water in a small saucepan and add bouillon and thyme sprigs, and place over high heat.
4
4. Trim green onions and celery. Peel the carrot, then halve lengthwise. Crush and peel garlic. Add whole green onions and celery, carrot halves and garlic cloves to the pot. Stir in field peas.
5
5. When the water comes to a boil, reduce the heat to low. Cook 15-20 minutes, or until the celery and carrot are fully cooked and tender, but not mushy. Use a slotted spoon to move green onion, celery and carrot to a bowl or platter and set aside. Discard the thyme stems.
6
6. While the vegetables are cooking, prepare the dumplings: In a small bowl, combine 1/2 cup flour, baking powder, and 1/4 teaspoon PeachDish salt. Add remaining 1/4 cup water, and mix gently, just to combine. Do not overmix. Spread some of the extra flour on a work surface and gently roll the dough into a snake about 1 inch in diameter. Cut it into 1/4-inch thick pieces. Coat the cut pieces generously in the remaining extra flour and toss gently to separate.
7
7. Stir the raw dumplings into the simmering broth, and cover the pot. While the dumplings are cooking, cut the chicken, green onions, celery and carrot into small dice, and chop the parsley.
8
8. Cook the dumplings 10-15 minutes, gently stirring every 5 minutes. When the dumplings are cooked through and tender, add the cut chicken, vegetables and parsley to the pot. Remove from the heat, and stir in the sour cream. Season to taste with salt and pepper.
9
9. Serve and enjoy!