In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting
lid), heat butter over medium. Add onion, carrots, and thyme.
Cover and cook, stirring occasionally, until onion is soft, about 5
minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add
broth and bring to a boil, stirring constantly; season with salt
and pepper. Nestle chicken in pot; reduce heat to medium-low.
Cover and cook, stirring occasionally, 20 minutes.
Meanwhile, make dumplings- In a medium bowl, whisk together
remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon
salt. With a fork, gradually stir in 1/2 cup milk to form a moist
and soft batter. It should be just a little thicker than pancake
batter and should easily drop from the tip of a spoon. (Add
additional 2 tablespoons milk if too thick.) Set aside.
Stir peas into pot. Drop batter in simmering liquid in 10 heaping
tablespoonfuls, keeping them spaced apart (dumplings will swell as
they cook). Cover, and simmer until chicken is tender and
dumplings are firm, 20 minutes. Serve.
Originally Submitted
4/28/2011
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