FOR THE CHICKEN:
2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces
1/2 cup all-purpose flour
2 tablespoons olive oil, divided
FOR THE SAUCE:
2 tablespoons butter
2 large carrots, peeled and diced
2 stalks celery, diced
1 large onion, diced
2 bay leaves
1/2 teaspoon dried thyme
2 cloves garlic, minced
5-6 cups chicken broth
1/2 cup heavy cream
1 1/2 cups frozen peas, thawed
FOR THE DUMPLINGS:
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup buttermilk
2 eggs
Kosher salt and freshly ground black pepper, to taste
PREPARATION
In a medium bowl, season chicken with salt and pepper and toss with 1/2 cup flour.
Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until outsides are browned, stirring occasionally, 3-5 minutes. Remove to a plate and set aside.
Reduce heat to medium and add remaining olive oil and butter. Add carrots, celery, and onion and cook until softened, about 5 minutes.
Stir in broth, thyme, bay leaves, and chicken. Bring to a simmer, then stir in cream and peas and season to taste with salt and pepper.
Meanwhile, prepare the dumplings:
In a medium bowl, stir together the 1 1/2 cups flour, baking powder, and salt. Add buttermilk and eggs and stir until no raw flour remains.
Drop dough by tablespoons into simmering broth, giving them some space to puff up.
Cover, reduce heat, and let simmer gently until dumplings are puffy and chicken has cooked through, about 15 minutes. Enjoy!
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