Easy and filling comfort food, packed with vegetables, tender chicken and yummy dumplings.
- 3 tbsp / 40 g butter
- 1 onion
- 5 medium carrots
- ½ tsp dried thyme
- 1 cup all-purpose flour
- 2 cups chicken stock
- 1½ lb / 700 g boneless, skinless chicken thighs
- 2 tbsp chopped fresh dill (or ¾ tsp dried dill)
- 1¾ tsp baking powder
- ½ cup milk
- 10 oz / 300 g frozen peas
- Heat butter over medium in a 5-quart / 5 l heavy pot with a tight-fitting lid. Dice onion, slice carrots, and add them to pot, together with thyme. Cover and cook for 5 mins, stirring occasionally, until onion is soft. Add ¼ cup flour and cook, stirring, 30 seconds. Add stock and bring to a boil, stirring constantly. Season with salt and pepper. Add chicken, cut into pieces, and reduce heat to medium-low. Cover and cook for 20 mins, stirring occasionally.
- Meanwhile whisk together remaining flour, dill, baking powder, and ½ tsp salt. Gradually stir in milk, while whisking with a fork, to form a moist and soft batter. It should be just a little thicker than pancake batter.
- Add peas to pot and stir. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart. Cover, and simmer for 20 mins, until chicken is tender and dumplings are firm.
