First, there’s the intoxicating smell of onions browning with carrots and chicken. Then there are the soft-as-pillow dumplings that puff up in the stew. They’re tender and light and perfect for soaking up just a little of that rich broth upon which they float. Cook, relax and enjoy!
What you’ll need:
3 carrots 1 onion 2 celery stalks 2 cloves garlic 12 oz boneless, skinless chicken thighs fresh thyme sprigs 8 oz chicken broth 1½ tsp baking powder 6.75 oz milk 1 cup frozen peas freshly ground black pepper coarse salt olive oil all-purpose flour
- Prep ingredients
Peel and chop carrot and onion. Cut ends off celery and chop. Peel and finely chop garlic. Cut any fat off the chicken then cut into 1 inch pieces.
- Brown chicken
Season chicken pieces with pepper and 1 teaspoon salt. Heat 1 tablespoon oil in a pot over medium high. Add chicken in a single layer and cook until well browned without stirring, about 3 minutes. Stir chicken and cook for 2 minutes. Remove from pot.
- Cook vegetables
Add onion, carrot, celery, garlic and half the thyme sprigs to pot and season with pepper and ½ teaspoon salt. Cook until onion is translucent, about 3 minutes.
Return chicken to pot and add chicken broth and ½ cup water. Bring to a boil then reduce to a simmer. Simmer partially covered for 20 minutes.
- Make dumplings
Meanwhile, remove leaves from remaining thyme sprigs and chop. Whisk together ½ cup flour, baking powder, and ½ teaspoon salt. Slowly whisk in ½ cup milk to make a soft batter. It should be slightly thicker than pancake batter. Add more milk if necessary.
- Add dumplings
Stir peas into pot then drop dumpling batter by the spoonful on top. Sprinkle dumplings with thyme and few grinds of black pepper. Cover and simmer until dumplings are firm, about 10 minutes. Enjoy!