3 tbsps Olive Oil 40.5g
4 Whole Leg-thigh Chicken Pieces 196g
2 Celery Stalks, Cut Into 1-inch Pieces 80g
1 Onion Cut Into 1-inch Pieces 110g
1 large Carrot, Peeled, Cut Into 1-inch Pieces 72g
1 Bay Leaf 0.08g
½ cup Dry White Wine 124g
4 cups Low-salt Chicken Broth 960g
1 cup Sugar Snap Peas, Trimmed
½ cup Chopped Celery 50.5g
1 cup Baby Carrots
12 Pearl Onions
3 tbsps Butter 42.6g
4 Skinless Boneless Chicken Breast Halves, Cut Into 1-inch Cubes
3 tbsps All Purpose Flour 23.4g
¼ cup Whipping Cream 30g
1 tbsp Chopped Fresh Italian Parsley 3.8g
1 tsp Chopped Fresh Thyme 0.8g
Parsley Dumplings