Chicken And Dumplings

Ingredients

• 2 Tbsp Butter
• 1 Medium Onion, diced
• 5 Carrots, cut into 1 1/2 inch pieces on the diagonal
• 1 Tsp Dried thyme
• 1/4 Cup Unbleached, All Purpose flour
• 1 3/4 Cup Low Sodium Chicken Broth
• 8 Chicken Thighs, Skinless, Boneless
• Salt & Pepper
• Grapeseed Oil (to cook chicken)
• Dumplings:
• 3/4 Cup Unbleached, All Purpose Flour
• 1 3/4 Tsp Baking Powder
• 1/2 Tsp Salt
• 1/2 Cup Milk (I used 2%)
• 1 Cup Peas, thawed from frozen

Instructions

1. Season Chicken with salt and pepper
2. In a skillet, add some Grapeseed oil and brown chicken on both sides
3. Remove chicken from skillet and set aside
4. In a warm dutch oven over medium heat, add butter.
5. When butter has melted, add onion and sauté until softened
6. Add Carrots and Thyme
7. Stir 3-5 minutes over medium heat
8. Add 1/4 cup flour to make a roux. Stir in gradually to combine
9. Gently whisk in chicken broth
10. Bring to a boil while whisking to remove any lumps of flour
11. Add Chicken. Cover and cook for about 15 minutes
12. In a medium bowl, add flour, baking powder, salt and milk
13. Combine with a fork
14. Using 2 spoons, form dumplings and place in the dutch oven (about 14-16 small dumplings)
15. Cover and cook for 15 minutes (stir once or twice during this time to ensure chicken doesn't stick the bottom of the dutch)
16. Add peas
17. Cook for 5 minutes until peas warmed through and dumplings are cooked
18. Gently stir
19. Serve immediately