• Serves 6
  • 1 Tbsp. butter
  • 1 1/2 lbs. chicken thighs or breasts, boneless and skinless
  • 3 cups chicken stock
  • 1 onion, diced
  • 2 stalks celery, sliced
  • 2 carrots, sliced
  • 4 cloves garlic, sliced
  • 1 bay leaf
  • 11/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. thyme, fresh or dried
  • 2 Tbsp. flour
  • For the dumplings:
  • 1 l/2 cups all-purpose flour
  • 1/2 tsp. ground sage or dried parsley
  • 2 tsp. baking powder
  • 3/4 cups whole milk

Preparation Instructions

1.Cut the chicken breasts or thighs in half so that each piece is no bigger than a fist.

2.Coat the chicken in a mixture of 1/4 cup flour, 1/4 tsp. salt, and 1/2 tsp. pepper.

3.Heat the butter in the pressure cooker. Brown the chicken, 2 minutes per side.

4.Add the onions, garlic, and celery to the cooker, and sauté.

5.Add the stock, carrots, bay leaf, thyme, and 1 tsp. salt.

6.Close and lock the lid in place. Heat on high until pressure builds and the indicator rod rises to maximum pressure.

7.Turn down the heat. Cook for 10 minutes.

8.Prepare the dumplings by whisking together all the dry ingredients in a bowl, then stir in the milk.

9.After 10 minutes, turn off the heat, and release the pressure by slowly pressing the button on the handle.

10.Once all pressure is released, open the lid.

11.Using two forks shred the chicken in the cooker.

12.Dissolve 2 Tbsp. of flour in the stew to thicken, if desired.

13.Using a tablespoon, drop small mounds of dough onto the surface of the stew.

14.Cover (DO NOT PRESSURE LOCK). Turn the heat to medium low, simmer for 15 minutes.

15.Ladle the dumplings and stew into large bowls and serve hot.

16.Tip: Using the Fissler Pressure Skillet is ideal, the Novo grill bottom will help to brown the chicken..