Old-Fashioned Chicken and Dumplings
Ingredients
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
Instructions
- – 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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