Chicken & Dumplings

Name: Chicken & Dumplings
Yield: Makes 4 Servings
Ingredients: Celery, 2 stalks, thinly sliced; Flour, 2 cups (10 oz/315 g), plus 2 tablespoons; Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased; Yellow onion, 1, chopped; Carrots, 3, thinly sliced; Frozen petite peas, ½ cup (2½ oz/75 g); Unsalted butter, ½ cup (4 oz/125 g), cold, cut into small pieces, plus 2 tablespoons; Fresh flat-leaf (Italian) parsley, 2 tablespoons minced; Baking powder, 2 teaspoons; Milk, ½ cup (4 fl oz/125 ml); Salt and freshly ground pepper; Skinless, boneless chicken thighs, 1½ lb (750 g), cut into bite-sized pieces

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

The Weeknight Cook

By Brigit Binns

Published 2012

About

Ingredients

Skinless, boneless chicken thighs, 1½ lb (750 g), cut into bite-sized pieces
Salt and freshly ground pepper

Main course
Dinner

Method

Cook the chicken and vegetables

Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt the 2 tablespoons butter. Add the chicken and cook, stirring often, until golden, about 4 minutes. Add the carrots, onion, and celery, season wi

Ingredients

Method

Photos