Our little family of four ate it all up with no leftovers! Next time I make it I'll be doubling the recipe for sure.
Chicken and Dumplings
Adapted from Martha Stewart
- 3 tablespoons butter
- 1 medium onion, cut into 1-inch pieces
- 5 medium carrots, cut crosswise into 1 1/2-inch pieces
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken broth (or more if needed so there's enough broth for the dumplings to cook in)
- Coarse salt and freshly ground pepper
- 1 1/2 pounds boneless, skinless chicken thighs
- 2 cups frozen peas
- 3/4 cup all-purpose flour
- 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
- 1 3/4 teaspoons baking powder
- 1/2 tsp salt
- 1/2 cup milk (or a bit more if the dough is too stiff)
In a Dutch oven (or a 5- to 6-quart heavy pot with a
tight-fitting lid), heat butter over medium. Add onion, carrots, and
thyme. Cover and cook, stirring occasionally, until onion is soft, about
Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth
and bring to a boil, stirring constantly; season with salt and pepper.
Nestle chicken in pot; reduce heat to medium-low. Cover and cook,
stirring occasionally, 20 minutes. Add more broth if needed so that all the chicken is covered.
Meanwhile, make dumplings: In a medium bowl, whisk together 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt.
With a fork, gradually stir in 1/2 cup milk to form a moist and soft
batter. It should be just a little thicker than pancake batter and
should easily drop from the tip of a spoon. (Add additional 2
tablespoons milk if too thick.) Set aside.
Stir frozen peas into pot. Drop batter in simmering liquid in 10
heaping tablespoonfuls, keeping them spaced apart (dumplings will swell
as they cook). Cover, and simmer until chicken is tender and dumplings
are firm, 20 minutes. Serve.