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RECIPE: Chicken Stew with Cannabis-Infused Dumplings

The dumplings in this dish have a lot of flavor, with just a hint of cannabis, and are fluffy perfection.
Photo Laurie and Maryjane

Edibles

RECIPE: Chicken Stew with Cannabis-Infused Dumplings

Next time you’re 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 “comfort food” than chicken soup or stew.

At my good friend Lisa Schroeder’s restaurant in Portland, Mother’s Bistro, 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.

Ingredients

Stew

• 6 chicken thighs (1 pound, or 455 g), skin removed
• 6 cups (1.4 L) chicken broth
• 1 stalk of celery, sliced
• 1 large carrot, peeled and cut into pieces
• Salt and ground black pepper
• 1/4 pound (115 g) green beans, trimmed and cut into pieces
• 2/3 cup (100 g) fresh or (87 g) frozen green peas

Dumplings

• 1½ cups (188 g) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 large egg
• 2/3 cup (160 ml) milk
• 4 teaspoons (19 g) 
 cannabutter 
• 1 tablespoon (4 g) finely chopped fresh dill
• 1 tablespoon (4 g) finely chopped fresh Italian parsley

Directions

Step 1:  To 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.
Step 2: 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: To make the dumplings: In a large bowl, combine 
the flour, baking powder, salt and black pepper. 
Stir in the egg, milk, canna-butter, dill and parsley. 
Form into 8 balls.
Step 4: 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.

Chef’s Note:
Mix the dumpling dough until just combined. Don’t overwork the dough or the dumplings will become tough.

This recipe first appeared in “Cooking with Cannabis: Delicious Recipes for Edibles and Everyday Favorites.” Click HERE to find out more. 

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