Chicken and Dumplings
Directions
- 1Season chicken thighs with salt and pepper.
- 2Brown chicken thighs in oil in a large pot or Dutch oven.
- 3In a bowl, combine dried basil, thyme, mustard powder, and garlic powder.
- 4In the same pot, melt butter, add chopped onion, carrots, and celery, and cook until softened.
- 5Stir in the herb mixture and Worcestershire sauce.
- 6Add flour to the vegetables and stir.
- 7Add chicken broth gradually, stirring constantly.
- 8Stir in half-and-half and peas.
- 9In a separate bowl, whisk together flour, baking powder, salt, sugar, milk, and sour cream until smooth.
- 10Add the browned and chopped chicken to the pot.
- 11Drop spoonfuls of the dumpling batter into the pot.
- 12Cover and simmer for 15 minutes, or until dumplings are cooked through.
- 13Garnish with fresh parsley and serve.
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 tsp salt
- 1 tsp black pepper
- 1 tsp dried basil
- 1 tsp dried thyme
- 1 tsp mustard powder
- 1 tsp garlic powder
- 1 medium, chopped onion
- 2 tbsp butter
- 1 cup, chopped carrots
- 1 cup, chopped celery
- 1 tsp Worcestershire sauce
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup half-and-half
- 1 cup, frozen peas
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 1 tsp sugar
- 1 cup milk
- 1 cup sour cream
Equipment
large pot or Dutch ovenmeasuring spoonsmeasuring cupsspatulatongs
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