Chicken and Dumplings

Name: Chicken and Dumplings
Yield: serves 4
Ingredients: 3 tablespoons unsalted butter; 1 onion, cut into 1-inch pieces; 5 carrots, sliced into 1 1/2-inch-thick pieces; 1 tablespoon coarsely chopped fresh thyme (or 1/2 teaspoon dried); 1 cup all-purpose flour; 1 can (14 1/2 ounces) low-sodium chicken broth; Coarse salt and freshly ground pepper; 1 1/2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces; 2 tablespoons coarsely chopped fresh dill (or 3/4 teaspoon dried); 1 3/4 teaspoons baking powder; 1/2 cup milk, plus more if needed; 1 package (10 ounces) frozen peas (unthawed)

December 22, 2011

Brimming with peas and carrots and topped with fresh-dill dumplings, this nourishing one-pot meal is just right for cold evenings. Keeping the heat at medium-low helps the chicken cook slowly, so it turns out ultra-tender.

Recipe information

Yield
serves 4

Ingredients

3 tablespoons unsalted butter

1 onion, cut into 1-inch pieces

5 carrots, sliced into 1 1/2-inch-thick pieces

1 tablespoon coarsely chopped fresh thyme (or 1/2 teaspoon dried)

1 cup all-purpose flour

1 can (14 1/2 ounces) low-sodium chicken broth

Coarse salt and freshly ground pepper

1 1/2 pounds boneless, skinless chicken thighs (about 6), cut into 2-inch pieces

2 tablespoons coarsely chopped fresh dill (or 3/4 teaspoon dried)

1 3/4 teaspoons baking powder

1/2 cup milk, plus more if needed

1 package (10 ounces) frozen peas (unthawed)

Preparation

Step 1
In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, melt butter over medium heat. Add onion, carrots, and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add 1/4 cup flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.
Step 2
Meanwhile, make dumplings: Whisk remaining 3/4 cup flour with the 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 easily drop from the tip of a spoon; add up to 2 tablespoons more milk if batter is too thick.)
Step 3
Stir peas into pot. Return to a simmer, and drop batter in heaping tablespoonfuls, leaving space in between (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve immediately.

Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved. Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazines editors. Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.

TagsSoup Soup/Stew Carrot Root Vegetable Vegetable Chicken Thigh Chicken Poultry Pea Bean and Legume Main Dinner Nut Free Weeknight Meals Simmer Dutch Oven Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes