This is the ultimate comfort food. As the weather turns colder, I love making this hearty, delicious meal for my family. The boys clean their plates every time. So do I. More chicken and dumplings please.
- 3 tablespoons butter
- 1 onion, diced
- 3 cloves garlic, minced
- 5 carrots, peeled then cut crosswise into 1/2" pieces
- 1/2 teaspoon dried thyme
- 1/4 and 3/4 Cups all-purpose flour (keep separated)
- 1 can (14.5 ounces) or about 1 3/4 cups reduced-sodium chicken broth
- freshly ground pepper
- 1 tsp. creole seasoning (I use Tony Chachere's Creole Seasoning)
- 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch pieces
- 3/4 teaspoon dried dill weed
- 1 3/4 teaspoons baking powder
- 1/2 cup plus 2 tablespoons milk
- 1 package (10 ounces) frozen peas
1. In a Dutch oven (or a 5- to 6-quart heavy pot), heat butter over medium heat. Add onion, carrots, garlic and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
2. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with 1/2 to 3/4 tsp. salt, fresh ground pepper to taste, and creole seasoning. Stir in the chicken; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
3. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup 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 tablespoons milk if too thick.) Set aside.
4. Stir peas into the pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will expand as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.
This recipe is adapted from Martha Stewart.