Brimming with peas and carrots and topped with fresh-dill dumplings, this nourishing one-pot meal is just right for cold evenings. Keeping the heat at medium-low helps the chicken cook slowly, so it turns out ultra-tender.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a Dutch oven or heavy 5-quart pot with a tight-fitting lid, melt butter over medium heat. Add onion, carrots, and thyme. Cover; cook, stirring occasionally, until onion softens, about 5 minutes. Add 1/4 cup flour; cook, stirring, 30 seconds. Add chicken broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover; cook, stirring occasionally, 20 minutes.
Step 2
Meanwhile, make dumplings: Whisk remaining 3/4 cup flour with the dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. (It should be just a little thicker than pancake batter and easily drop from the tip of a spoon; add up to 2 tablespoons more milk if batter is too thick.)
Step 3
Stir peas into pot. Return to a simmer, and drop batter in heaping tablespoonfuls, leaving space in between (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve immediately.
