Old-Fashioned Chicken and Dumplings



– 2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces

– 1/2 cup all-purpose flour

– 2 tablespoons olive oil, divided


– 2 tablespoons butter

– 2 large carrots, peeled and diced – 2 stalks celery, diced

– 1 large onion, diced

– 2 bay leaves

– 1/2 teaspoon dried thyme

– 2 cloves garlic, minced

– 5-6 cups chicken broth

– 1/2 cup heavy cream

– 1 1/2 cups frozen peas, thawed


– 1 1/2 cups all-purpose flour

– 2 teaspoons baking powder

– 1/2 teaspoon salt

– 3/4 cup buttermilk

– 2 eggs

– Kosher salt and freshly ground black pepper, to taste


In a medium bowl, season chicken with salt and pepper and throw with 1/2 cup flour.

– Heat 1 tablespoon olive oil in an enormous pot or Dutch broiler over medium-high intensity. Add chicken and cook until exterior are seared, mixing every so often, 3-5 minutes. Eliminate to a plate and put away.

Diminish intensity to medium and add staying olive oil and spread. Add carrots, celery, and onion and cook until mellowed, around 5 minutes.

– Mix in stock, thyme, straight leaves, and chicken. Bring to a stew, then, at that point, mix in cream and peas and season to taste with salt and pepper. In the interim, set up the dumplings:

– In a medium bowl, mix together the 1 1/2 cups flour, baking powder, and salt. Add buttermilk and eggs and mix until no crude flour remains.

– Drop batter by tablespoons into stewing stock, giving them a space to puff up.

– Cover, diminish intensity, and let stew tenderly until dumplings are puffy and chicken has cooked through, around 15 minutes

Enjoy !

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