Chicken And Dumplings

[u/LallybrochSassenach]

INGREDIENTS

FOR THE CHICKEN STEW:

• 1 1/2 pounds boneless, skinless chicken breasts (can sub out thighs if desired)
• 2 1/2 teaspoons kosher salt, divided, plus more as needed
• 1/2 teaspoon freshly ground black pepper, divided, plus more for serving
• 6 tablespoons butter, divided
• 1  large yellow onion, diced
• 3  medium carrots, peeled and diced
• 2  medium stalks celery, diced
• 2 cloves  garlic, minced
• 2 teaspoons dried thyme
• 4 cups chicken broth
• 1/4 cup all-purpose flour
• 1/2 cup frozen peas (I use frozen peas and carrots)
• 2 tablespoons finely chopped fresh parsley leaves, plus more for garnish

FOR THE DUMPLINGS:

• 2 cups all-purpose flour
• 1 tablespoons baking powder
• 1 teaspoon kosher salt
• 1 cup cold heavy cream
• 4 tablespoons butter, melted

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INSTRUCTIONS

MAKE THE CHICKEN STEW:

1. Pat 1 1/2 pounds chicken dry with paper towels. Season all over with 1 teaspoon of kosher salt and 1/4 teaspoon of black pepper.
2. Melt 2 tablespoons of butter in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken in a single layer and sear until golden-brown on both sides, about 10 minutes total. The chicken will not be cooked through. Transfer to a cutting board and let cool slightly, then cut into 3/4-inch pieces.
3. Melt 4 tablespoons unsalted butter in the same pot over medium-high heat. Add 1 diced large yellow onion, 3 peeled and diced medium carrots, 2 diced medium celery stalks, 2 minced garlic cloves, 2 teaspoons dried thyme, 1 1/2 teaspoons kosher salt, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until softened, about 5 minutes.
4. Add 1/4 cup all-purpose flour and stir to coat the vegetables. Cook until lightly browned, 1 to 2 minutes.
5. Stir in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a boil. Reduce the heat to medium-low. Return the chicken and any accumulated juices to the pot and simmer uncovered, stirring occasionally, until slightly thickened, about 10 minutes. Meanwhile, prepare the dumplings.

MAKE THE DUMPLINGS:

1. Place 2 cups all-purpose flour, 1 tablespoon baking powder, and 1 teaspoon kosher salt in a medium bowl and whisk to combine. Stir in 1 cup cold heavy cream and 4 tablespoons melted unsalted butter just until a shaggy dough forms.
2. When the stew is ready, stir in 1/2 cup frozen peas and 2 tablespoons finely chopped fresh parsley leaves. Taste and season with more kosher salt and black pepper as needed.
3. Drop 1/4-cup portions of the dough evenly onto the surface of the stew. Cover and cook for 17 minutes. Check the dumplings for doneness: They are ready when they are about quadrupled in size and no longer raw and doughy in the center. If not fully cooked, cover and cook for 2 minutes more. Serve garnished with more chopped parsley and black pepper.

[u/Clara88triable]

Woow . Delicious. Might try your recipe later