Chicken with Dumplings

New England was hit with yet another snowstorm.  What's better then coming home to a warm kitchen with the delicious, comforting aroma of chicken and dumplings?   Easy to make, and 3 thumbs up from the kids.

  

Chicken:

3 tablespoons butter

1 medium onion, cut into 1 inch pieces

5 medium carrots, cut crosswise into 1  1/2 inch pieces

1/2 dried thyme

1/4 cup flour 

8+ ounces reduced sodium chicken broth

Salt and pepper to taste

1  1/2 (or what will fit comfortably in the pot) skinless chicken thighs (I also added chicken legs)

10 oz frozen peas

Dumplings:

3/4 cup flour

3/4 teaspoon dried dill weed

1  3/4 teaspoons baking powder

1/2 cup plus 2 tablespoons

1/2 teaspoon salt

• In a dutch oven, heat butter over medium heat.  Add onions, carrots and thyme.  Cook and stir occasionally, until onion is soft.  Approximately 5 minutes
• Add 1/4 cup flour and cook, stirring until mixed
• Add broth and bring to a boil, stirring constantly.  Season with salt and pepper
• Place chicken in the pot and reduce heat to simmer.  Cover and cook, stir occasionally for 20  minutes
• Meanwhile, in a medium bowl, whisk together 3/4 cup flour, dill, baking powder and 1/2 teaspoon salt
• Add 1/2 cup milk to form a moist and soft batter
• Stir peas into the pot
• Drop batter into simmering liquid in 10 heaping tablespoonfuls (keep spaced apart because dumplings spread while they cook)
• Cover and simmer until chicken is tender and dumplings are firm, 20 minutes

-Queenie Cuisine