Chicken and Dumplings

30 minutes, Chicken, One-Pot

Ingredients:

  • 2 lbs chicken thighs
  • 1 yellow onion
  • 3 carrots, diced
  • 1 celery stock, diced
  • 8 oz white potatoes, peeled and diced
  • 1/4 c + 1 2/3 c flour
  • 1 c frozen peas/corn
  • thyme
  • parsley
  • 2 tsp baking powder
  • butter–keep cold until ready for it
  • 3/4 c whole milk

Directions:

Broth

  1. Combine chicken thighs, 2 tsp salt and 4 cups water in a saucepan.
  2. Bring to a boil, then reduce heat to medium-low and simmer, partially covered, until chicken is cooked (about 20 min).
  3. Transfer chicken to a plate, let cool. Discard skin and bones, if necessary, and shred.
  4. Strain broth and set aside.

Roux

  1. Melt 4 tablespoons butter in a large pot over medium-high heat.
  2. Add onion, carrot, celery, potatoes, and thyme.
  3. Cook, stirring, until onion is translucent, 3 to 4 minutes.
  4. Sprinkle with 1/4 c flour, cook 30 seconds
  5. Gradually stir in broth. Bring to a boil, then reduce heat to medium and simmer 2 minutes.
  6. Stir in chicken, peas, parsley. Season with salt and pepper.

Dumplings

  1. Whisk together flour, 3/4 teaspoon pepper, 2 tsp baking powder, and chopped parsley.
  2. Cut in 4 TBSP cold butter.
  3. Stir in 3/4 c milk until dough holds together.
  4. Drop 8 spoonfuls of dough on top of chicken mixture.
  5. Cover and simmer until dumplings are cooked through, about 12 min