NORTHERN CHICKEN AND DUMPLINGS

Northern Chicken and Dumplings image

Provided by Marsha Gardner

Number Of Ingredients 13

3 Tbsp butter, unsalted
1 medium onion, chopped
5 medium carrots, sliced
4 celery stalks, sliced
1/2 tsp thyme, dried
1 c all purpose flour, divided
16 oz chicken broth
1 1/2 lb boneless, skinless chicken thighs, cut into 2-inch pieces
kosher salt and freshly ground black pepper to taste
2 Tbsp fresh dill weed, chopped or 3/4 teaspoon dried
1 3/4 tsp baking powder
1/2 c plus 2 tablespoons milk
1 pkg frozen petite baby peas (10 ounces)

Steps:

1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, celery 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 salt and pepper. Nestle chicken in pot; 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 pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.