Chicken and Dumplings

I’ve been on a sweet kick lately so it’s time for something savory. The weather has turned cold and we even had our first big snow storm of the season last week. When there is 5-6 inches of snow in your yard you want something warm and comforting. This is where chicken and dumplings comes into play. Most chicken and dumplings can be very bland and not at all impressive. I’ve found a recipe that is neither one of those. Everything is full of flavor even down to the dumplings. I was impressed how the dill dumplings complimented the chicken stew. My whole family loved this and it’s now a regular in our house.

Chicken and Dumplings:

  • 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 cup (spooned and leveled) all-purpose flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
  • 1 3/4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons milk
  • 1 package (10 ounces) frozen peas
  1. 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 5 minutes. 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.
  2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 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.
  3. Stir 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.

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