One of the most soul-satisfying chicken dishes of all time: Chicken and dumplings simply pairs a rich, savory chicken stew with dumplings that are cooked right on top of the simmering chicken. This recipe serves four to six.
Instructions
1. Pat the chicken dry with paper towels, season with salt and pepper, and set aside.
2. Heat 2 tbsp. of the oil in a saucepan over medium-high heat.
3. Add the chicken thighs. Sear well on both sides, doing this in two batches if your saucepan isn't large enough to hold them all at once. Remove the thighs when they're done and set aside.
4. Add the onion, carrot and thyme to the pan. Saute until tender, about 3 to 5 minutes.
5. Return the chicken to the pan and add the chicken broth and 3/4 c. water.
6. Bring the liquid to a simmer, then lower the heat, cover the pan, and simmer very slowly for 15 minutes.
7. Meanwhile, heat 2 tbsp. oil in a smaller pan. Sprinkle in enough flour to form a thick paste - about 2 to 3 tbsp. - and cook, stirring with a wooden spoon, until the paste turns a light golden brown. Set aside.
8. After the chicken has simmered for 15 minutes, remove it from the pan and chop roughly. Return it to the pan.
9. Stir in 1/3 c. of the cream and the cooked flour mixture. Bring the stew to a simmer, stirring frequently. Once it simmers it will start to thicken.
10. Add the peas and a few extra pinches of black pepper.
11. While the chicken heats, stir together 1 c. flour, the sugar, 1/2 tsp. salt, the remaining cream and the baking powder until roughly combined. Add water in small increments until a very thick batter is formed that can be taken up in scoops by a wet spoon.
12. Drop the batter onto the slowly simmering stew in spoonfuls.
13. Cover and simmer for 15 minutes or until a toothpick inserted in the largest dumpling comes out clean. Taste one to be sure.
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