Name: Chicken Stew with Cannabis-Infused Dumplings
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 6
Ingredients: 6 chicken thighs with skin removed; 6 chicken broth; 1 sliced celery stalk; ground salt and pepper, use as per your preference; ¼ trimmed green beans cut into pieces; 2/3 cups fresh or frozen green peas; 2 teaspoons baking powder; 1½ all-purpose flour; 2/3 cups milk; ¼ teaspoons black pepper; ½ teaspoons salt; 1 egg; 4 teaspoons cannabutter; 1 tablespoon fresh dill (finely chopped); 1 tablespoon fresh Italian parsley (finely chopped)

Instructions

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To Prepare Chicken Stew

In a large soup pot, add chicken broth, chicken thighs, carrot, celery, black pepper & salt, and cook over medium heat for 1 hr, or until chicken is done.
Note: Skim foam on top of soup, periodically.
Remove chicken from soup pot. When cool, cut meat off bones. Return meat back to pot. Add green peas & beans to the pot, and simmer for about 10 min.

To Prepare Dumplings

Add baking powder, flour, black pepper & salt, in a large bowl. Stir in milk, egg, dill, parsley & cannabutter. Mix until the dough is just combined.

Tip: Do not overwork batter. Otherwise, dumplings will become hard.
Drop batter into 8 portions, on top of stew & cover.
Cook for about 12 min, and then uncover & cook for another 10 min.
Store leftovers in an airtight container, in the refrigerator for up to 3 - 4 days.