INGREDIENTS
For the Chicken:
- 2 pounds boneless skinless chicken thighs or breasts in 1½-inch chunks
- 2 tablespoons olive oil
- ½ cup all-purpose flour
For the Sauce:
- 2 peeled chopped carrots
- 2 chopped celery stalks
- 2 tablespoons butter
- ½ teaspoon dried thyme
- 2 bay leaves
- 1 chopped onion
- 6 cups chicken broth
- 2 minced garlic cloves
- 1½ cups thawed peas
- ½ cup heavy cream
For the Dumplings:
- 2 eggs
- 1½ cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoons baking powder
- ¾ cup buttermilk
- Salt and black pepper to taste
INSTRUCTIONS
- Season the chicken with salt and black pepper and toss with ½ cup of all-purpose flour.
- Heat a tablespoon of oil in a Dutch oven or large pan over a moderate to high heat.
- Add the chicken and sear for 4 minutes or until golden all over.
- Transfer to a plate and set to one side.
- Turn down the heat and add the butter and rest of the oil.
- Add the vegetables and cook for 5 minutes or until soft.
- Stir in the broth, chicken and herbs, and bring the mixture to a simmer.
- Add the peas and cream and adjust the seasoning if needed.
- While that is cooking, you can prepare the dumplings.
- Mix the flour with the baking powder and salt.
- Add the eggs and buttermilk and mix well.
- Drop spoonfuls of this dumpling mixture into the simmering soup, allowing space for them to get puffy.
- Cover the pot, turn the heat down and simmer 15 minutes or until the chicken is cooked through and the dumplings are puffed up.
STORAGE INSTRUCTIONS:
Leftovers should be kept in a sealed container and eaten within 4 days. You can also freeze chicken and dumplings in individual portions for up to 3 months, thawing overnight in the fridge.
VARIATIONS AND SUBSTITUTIONS:
You can use different vegetables in your chicken and dumplings recipe if you want, such as zucchini, mushrooms or sweet potatoes.
