F<\/span>ew foods are more closely associated with the concept of \u201ccomfort food\u201d than chicken soup or stew.<\/p>\n At my good friend Lisa Schroeder\u2019s restaurant in Portland, Mother\u2019s Bistro<\/a>, she serves an amazing chicken with dumplings. Her dish inspired me to create this infused recipe. The dumplings in this dish have a lot of flavor, with just a hint of cannabis and are fluffy perfection.<\/p>\n Ingredients<\/strong><\/em><\/p>\n Stew<\/strong><\/p>\n \u2022 6 chicken thighs (1 pound, or 455 g), skin removed<\/strong> Dumplings<\/strong><\/p>\n \u2022 1\u00bd cups (188 g) all-purpose flour<\/strong> Directions<\/strong><\/em><\/p>\n Step 1:\u00a0<\/strong>\u00a0To make the stew: In a large soup pot, combine the chicken thighs, chicken broth, celery, carrot, salt and black pepper, and cook over medium heat until the chicken is done, about 1 hour. The juices should run clear when the skin is pierced with a knife. Occasionally skim the foam from the top of the soup. Chef\u2019s Note:<\/strong><\/em> This recipe first appeared in \u201c<\/em>Cooking with Cannabis: Delicious Recipes for Edibles and Everyday Favorites.\u201d Click<\/em> HERE<\/strong><\/a> to find out more.\u00a0<\/em><\/p>\n The post RECIPE: Chicken Stew with Cannabis-Infused Dumplings<\/a> appeared first on Cannabis Now<\/a>.<\/p>\n
Next time you\u2019re looking for a filling meal with a cannabinoid kick, look no further than this top-shelf chicken stew recipe. Few foods are more closely associated with the concept of \u201ccomfort food\u201d than chicken soup or stew. At my good friend Lisa Schroeder\u2019s restaurant in Portland, Mother\u2019s Bistro, sheContinue Reading<\/a><\/span><\/p>\n","protected":false},"author":14,"featured_media":0,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[50,797,111,241],"tags":[],"_links":{"self":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/17953"}],"collection":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/users\/14"}],"replies":[{"embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/comments?post=17953"}],"version-history":[{"count":1,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/17953\/revisions"}],"predecessor-version":[{"id":17954,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/posts\/17953\/revisions\/17954"}],"wp:attachment":[{"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/media?parent=17953"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/categories?post=17953"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/cannabiscultivatornews.com\/home\/index.php\/wp-json\/wp\/v2\/tags?post=17953"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\u2022 6 cups (1.4 L) chicken broth<\/strong>
\u2022 1 stalk of celery, sliced<\/strong>
\u2022 1 large carrot, peeled and cut into pieces<\/strong>
\u2022 Salt and ground black pepper<\/strong>
\u2022 1\/4 pound (115 g) green beans, trimmed and cut into pieces<\/strong>
\u2022 2\/3 cup (100 g) fresh or (87 g) frozen green peas<\/strong><\/p>\n
\u2022 2 teaspoons baking powder<\/strong>
\u2022 \u00bd teaspoon salt<\/strong>
\u2022 \u00bc teaspoon black pepper<\/strong>
\u2022 1 large egg<\/strong>
\u2022 2\/3 cup (160 ml) milk<\/strong>
\u2022 4 teaspoons (19 g) \u2028 cannabutter\u00a0<\/a><\/strong>
\u2022 1 tablespoon (4 g) finely chopped fresh dill<\/strong>
\u2022 1 tablespoon (4 g) finely chopped fresh Italian parsley<\/strong><\/p>\n
Step 2:<\/strong> Remove the chicken from the pot and, when cool enough to handle, take the meat off the bones. Return the meat to the pot. Add the green beans and peas to the pot and simmer for 10 minutes.
Step 3:<\/strong> To make the dumplings: In a large bowl, combine \u2028the flour, baking powder, salt and black pepper. \u2028Stir in the egg, milk, canna-butter, dill and parsley. \u2028Form into 8 balls.
Step 4:<\/strong> Place the dumplings on the top of the soup and cover. Cook for 12 minutes and then uncover and cook for an additional 10 minutes. Taste and adjust the seasoning with salt and black pepper. Store leftovers in an airtight container in the refrigerator for up to 4 days.<\/p>\n
\nMix the dumpling dough until just combined. Don\u2019t overwork the dough or the dumplings will become tough.<\/p>\n
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\nRead More: RECIPE: Chicken Stew with Cannabis-Infused Dumplings<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"