Thanks for joining this class in our exploration of healthier comfort food!

Ingredient Substitutions:

Use lean cuts of chicken, like breast meat, to reduce fat while keeping the dish protein-rich.
Incorporate a variety of vegetables such as carrots, celery, and peas to add vitamins, minerals, and color.

Flavor Balancing:

Experiment with herbs and spices like thyme, parsley, and black pepper to enhance flavors without adding excess salt or fat.

Personalize Your Dish:

Don't hesitate to modify the recipe further based on dietary needs or personal preference. Adding your twist can make the dish even more special and suited to your taste.

Recipe:

25 minutes

Makes 4 servings

For the Chicken Stew:

2 tablespoons vegetable oil
2 celery stalks, chopped
1 small onion, chopped
3 cloves garlic, minced
1/4 cup of cornstarch
7 cups chicken broth (use reduced sodium if concerned with salt levels) (reserve ½ cup for slurry)
4 cups of shredded cooked chicken (white & dark meat)
1 bay leaf
1 teaspoon dried thyme
Salt and pepper to taste
1 cup of frozen peas and carrots

For the Dumplings:

Instructions:

In a large pot or Dutch oven, heat the vegetable oil over medium heat.
To the pot, add the celery, onion, and garlic. Cook until the vegetables are softened, about 5 minutes.
While the vegetables are cooking, make a slurry using ½ cup of broth with ¼ cup of cornstarch. Set aside.
Add the rest of the chicken stew ingredients. Bring to a simmer and then cook for 10 minutes.
Add the evaporated milk and bring it back to a simmer.
Add the slurry and mix until the liquid mixture becomes slightly thickened.
Add the wonton wrappers and gently stir in layers. Season with additional salt and pepper to taste. Add the 2 tablespoons of butter to finish. Serve.

See attachment for printable recipe.