Chicken & Dumplings
/From the kitchen of Jenny Betts
An entire meal cooked in a single pot!
Ingredients:
3 T. butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1-1/2 inch pieces
1/2 t. thyme, dried
1 c. (spooned and leveled) all-purpose flour
14-1/2 oz. can chicken broth (reduced sodium)
Coarse salt and black pepper
1-1/2 lb. bonelss, skinless chicken thights, cut into 2-inch pieces
2 T. fresh dill, chopped (or 3/4 t. dried dill)
1-3/4 t. baking powder
1/2 c. plus 2 T. milk
10 oz. package frozen peas
Directions:
In a dutch oven (or a large heavy pot with a tight-fitting lid), heat butter over medium heat.
Add onion, carrots, and thyme.
Cover and cook, stirring occasionally, until onion is soft (about 5 minutes).
Add 1/4 c. 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.
Meanwhile, make dumplings:
In a medium bowl, whisk together remaining 3/4 c. flour, dill, baking powder, and 1/2 t. salt.
With a fork, gradually stir in 1/2 c. 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 T. milk if too thick).
Set aside.
Stir peas into pot.
Drop batter into the simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings swell as they cook).
Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.
Serve and enjoy!