Chicken and Dumplings

By stacymd23

Ingredients

• 3 tablespoons butter
• 1 onion, cut into 1 inch pieces
• 5 carrots, sliced into 1 1/2 inch thick pieces
• 1 tablespoon coarsely chopped thyme (or 1/2 teaspoon dried)
• 1 cup flour
• 1 can (14 oz) low sodium chix broth
• s&p
• 1 1/2 lbs boneless, skinless thighs (ab 6) cut into 2 inch pieces
• 2 tablespoons coarsely chopped dill (or 3/4 teaspoon dried)
• 1 3/4 teaspoon baking powder
• 1/2 cup milk, plus more if needed
• 1 package (10 oz) frozen peas (unthawed)

Preparation

Step 1

1. In a dutch oven or a 5quart heavy pot with a tight fitting lid, melt butter over medium heat. Add onion, carrots, and thyme. Cover, cook stirring occasionally, until onion softens, about 5 minutes. Add 1/4 cup flour; cook, stirring, 30 seconds. Add chix broth and bring to a boil, stirring constantly; season with s&p. Nestle chicken in a pot;reduce heat to med-low. Cover, cook , stirring occasionally 20 mins.

2. Meanwhile, make dumplings: Whisk remaining 3/4 cup flour with the 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 a little thicker than pancake batter and easily drop from the tip of the spoon; add up to 2 tablespoons more of milk if batter is too thick).

3. Stir peas in pot. Return to a simmer and drop batter in heaping tablespoonfuls leaving sapce in between (dumplings will swell as they cook). Cover and simmer until chicken is tender and dumplings are firm, about 20 mins. Serve immediately