Ingredients:
FOR THE CHICKEN:
– 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
FOR THE SAUCE:
– 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
FOR THE DUMPLINGS:
– 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
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PREPARATION:
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 !