Chicken & Dumplings

• 55 min total
• 25 min hands-on
• Serves 6
• 490 kcal
• 32 g protein

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Ingredients

• 6 tbsp butter
• 1 yellow onion, diced
• 3 carrots, sliced into coins
• 2 celery stalks, sliced
• 3 cloves garlic, minced
• 2⅓ cups all-purpose flour
• 6 cups chicken broth
• 1 tsp dried thyme
• 1½ lb boneless skinless chicken thighs
• 2½ tsp baking powder
• 1 cup milk
• ¼ bunch parsley, finely chopped
• 1 cup frozen peas
• salt
• black pepper

Method

1. Melt 3 tbsp of the butter in a large, wide pot or Dutch oven over medium heat. Add the onion, carrots and celery stalks with ½ tsp salt and cook, stirring now and then, until softened, 6–8 minutes. Stir in the garlic for 30 seconds.
2. Sprinkle in ⅓ cup of the flour and stir constantly for 1 minute. Slowly pour in the chicken broth, stirring so no lumps form, then add the thyme and ½ tsp pepper. Add the chicken thighs whole, bring to a boil, then lower the heat, cover and simmer 15–18 minutes, until the chicken reaches 165°F (74°C).
3. Meanwhile, make the dumpling dough: melt the remaining 3 tbsp butter in a small saucepan. In a bowl, whisk the remaining 2 cups flour with the baking powder and ¾ tsp salt. Stir in the milk, melted butter and half the parsley just until a soft, sticky dough forms. Don’t overmix.
4. Lift the chicken onto a board, shred it with two forks and return it to the pot with the peas. Taste the broth for salt and bring it back to a steady simmer.
5. Drop heaping tablespoons of the dough over the surface (about 18 dumplings), spacing them a little apart. Cover tightly and simmer over medium-low heat 15 minutes without lifting the lid, until the dumplings are puffed and cooked through (a toothpick poked into the center of one comes out clean).
6. Scatter with the remaining parsley and serve in bowls.

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