Chicken and Dumplings
Ingredients
CHICKEN
- 2 tbsp olive oil
- 1 large onion, diced
- 3 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1-1/2 pounds boneless chicken thighs
- 6 cups chicken broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 cup cup frozen peas
- Salt and pepper
DUMPLINGS
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1 tsp salt
- 1 cup whole milk
- 3 tbsp unsalted butter, melted
Instructions
- Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat.
- Season chicken thighs with salt and pepper. Brown chicken for5 minutes per side until golden. Remove chicken and set aside.
- Add diced onion, sliced carrots, and chopped celery to the pot. Sauté vegetables for 6 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Pour in 6 cups chicken broth, scraping any browned bits from the bottom. Add 1 tsp dried thyme and 1 bay leaf.
- Return chicken to the pot. Bring to a boil, then reduce heat to low. Cover and simmer for 25 minutes until chicken is cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the pot. Stir in 1 cup frozen peas.
- In a separate bowl, whisk together 2 cups flour, 1 tbsp baking powder, and 1 tsp salt. Combine 1 cup milk and 3 tbsp melted butter in another bowl. Pour wet ingredients into dry ingredients and stir until just combined.
- Drop tablespoon-sized dumplings directly into the simmering broth. Cover and cook for 15 minutes without peeking, this keeps the dumplings fluffy. Remove bay leaf before serving.
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