Meyer Canada

16 Ratings

This old-fashioned showstopper can easily be made as a one-pan meal. The secret is the progressive uses of the Meyer pan. The reward is an instant family classic!


  • For the Stew
  • 2 tablespoons of butter
  • 6 boneless skinless chicken thighs
  • 1 large onion, chopped
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 garlic cloves, thinly sliced
  • 2 tablespoons of all-purpose flour
  • 1 cup of white wine
  • 1 cup of heavy cream
  • 1 cup of chicken broth or water
  • 1 cup of frozen green peas or corn kernels
  • 1 tablespoon of minced fresh thyme, rosemary, savoury or tarragon
  • 1 teaspoon of salt
  • Lots of freshly ground pepper
  • For the Dumplings
  • 1 cup of all-purpose flour
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of sugar
  • 1/2 teaspoon of salt
  • A handful of chopped fresh parsley
  • 1/2 cup of milk
  • 1/4 cup of butter, melted


  1. Heat your Meyer Dutch Oven, stock pot, or large Everyday pan over medium-high heat. Toss in the butter. Add and sear the chicken thighs until a golden crispy crust forms on both sides, about 15 minutes. Adjust your heat as needed to keep the pan sizzling without burning. Remove to a plate.
  2. Toss in the onions, celery, carrot and garlic along with a splash or two of water to loosen up all the flavourful browned bits. Stir and cook until sizzling and fragrant, 5 minutes or so. Reduce the heat to medium. Sprinkle in the flour and stir until it’s evenly absorbed. Stir in the wine, cream and broth and continue cooking and stirring until a smooth sauce forms. Meanwhile chop the chicken into bite-sized pieces. Return to the pan with the frozen vegetables. Season with thyme, salt and pepper. Turn off the heat.
  3. To make the dumplings, in a medium bowl, whisk together the flour, baking powder, sugar and salt. Stir in the parsley. Add the milk and melted butter and stir the works together into a dough. Return the chicken stew to a slow simmer. Spoon a dozen or so dumplings over the stew. Cook, uncovered for 10 minutes, then cover tightly and continue until the dumplings are fluffy and tender, about 10 minutes more. Serve and share!