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Chicken and Dumplings Recipe

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Ingredients

Scale
  • 2 tablespoons butter
  • 1 cup baby carrots (peeled and sliced)
  • 1 small onion (finely chopped)
  • 3 cloves of garlic (minced)
  • 1/8 teaspoon thyme
  • 1 tablespoon flour
  • 1/4 cup sherry
  • 2 cups chicken broth
  • 1 pound boneless skinless chicken thighs
  • 1/2 cup frozen peas

Ingredients for dumplings

  • 1/2 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup chicken broth
  • 1 tablespoon butter (melted)

Instructions

  1. Cut chicken thighs into 1-inch pieces and prepare the carrot, garlic, and onion.
  2. Melt the butter in a large skillet and cook the carrots and onion until onion starts to brown and then mix in the thyme, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper, stir in the flour and cook for about 1 minute; continue stirring while cooking.
  3. Add the sherry, bring to a boil, and continue cooking until sherry cooks down-mixture will start to thicken.
  4. Stir in the chicken broth while scraping up any dripping from the bottom of the pan. Reduce the heat to simmer, cover, and cook until chicken is done.
  5. While chicken is cooking mix together the dumpling dough by combining the dry ingredients in a bowl. Mix in the melted butter and chicken broth and mix until just moistened.
  6. When the chicken is done-salt and pepper to taste, and then drop a heaping tablespoon of the dumpling mixture spaced about 1 inch apart into the stew (should have 6-8 dumplings depending on size).
  7. Increase the heat to medium, cover and cook for 5 minutes and then sprinkle in the peas around the dumplings in the pan. Continue cooking until the peas and dumplings are done.
  8. Let mixture cool a little bit before serving.

Find it online: https://cullyskitchen.com/chicken-and-dumplings-recipe/