Ingredients: |
Ingredients: FOR THE STEW:
3 TBSP UNSALTED BUTTER
1 LARGE ONION, CHOPPED
5 MEDIUM CARROTS, SLICED 1/4 INCH THICK
1/2 TSP DRIED THYME OR 1 TSP FRESH
1/4 CUP FLOUR
2 CUPS CHICKEN BROTH
1 TSP SALT
1/2 TSP PEPPER
1 1/2 LBS BONELESS, SKINLESS CHICKEN THIGHS, CUT INTO 2 INCH PIECES
1 1/4 CUP FROZEN PEAS
FOR THE DUMPLINGS:
3/4 CUPS FLOUR
1/2 TSP SALT
2 TBSP CHOPPED FRESH DILL OR 1 TSP DRIED
1 3/4 TSP BAKING POWDER
1/2 CUP MILK
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Directions: |
Directions:In a dutch oven, heat butter over medium heat. Add onion, carrots, & thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
Add 1/4 cup of flour and cook, continually stirring for one minute. Gradually add the broth and bring to a boil, stirring constantly. Add salt & pepper.
Place chicken in the pot, reduce heat to medium low. Cover and cook for 20 minutes, stirring occasionally.
While chicken is cooking, make the dumpling batter as follows:
In a medium bowl, whisk together the flour, dill, baking powder, & salt. With a fork, gradually stir in the milk to form a thin paste - a bit thicker than pancake batter. Add a bit of milk if too thick. Set aside.
Once the chicken has cooked for 20 minutes, add the peas & gently stir.
Drop the dumpling batter onto the top of the stew, spaced evenly. You should have approximately 10 Tbsp drops of dumplings.
Cover and simmer the stew for another 20 minutes. DO NOT PEEK OR THE DUMPLINGS WON'T PUFF.
Uncover the stew and serve. |
This recipe for CHICKEN AND DUMPLINGS is from