Tender chicken, fluffy dumplings, rich broth, and vegetables meld in a one-pan American comfort classic.
# Components:
→ Chicken Base
01 - 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 1 large onion, diced
04 - 3 medium carrots, sliced into rounds
05 - 2 stalks celery, diced
06 - 3 cloves garlic, minced
07 - 2 teaspoons dried thyme
08 - 1 teaspoon dried sage
09 - Salt and freshly ground black pepper, to taste
→ Creamy Broth
10 - 3 tablespoons all-purpose flour
11 - 4 cups chicken broth
12 - 1 cup whole milk or heavy cream
13 - 1 bay leaf
14 - 1 cup frozen peas
→ Fluffy Dumplings
15 - 1 and 1/2 cups all-purpose flour
16 - 2 teaspoons baking powder
17 - 1 teaspoon salt
18 - 1 tablespoon chopped fresh parsley
19 - 3/4 cup whole milk
20 - 3 tablespoons melted butter
# Directions:
01 - Heat olive oil in a large, deep skillet or Dutch oven over medium-high heat. Season chicken thighs with salt and black pepper. Cook chicken until golden brown and fully cooked, approximately 6 to 8 minutes. Transfer cooked chicken to a plate.
02 - In the same pan, add diced onion, carrots, and celery. Sauté until vegetables are softened, about 5 minutes. Stir in minced garlic, dried thyme, and dried sage; cook for 1 additional minute until aromatic.
03 - Sprinkle flour over the sautéed vegetables and stir to coat. Gradually whisk in chicken broth and milk, mixing well to prevent lumps. Add the bay leaf and bring mixture to a gentle simmer. Return the reserved chicken to the skillet. Simmer 5 minutes until sauce begins to thicken.
04 - In a mixing bowl, whisk together flour, baking powder, salt, and parsley. In a separate bowl, combine milk and melted butter. Pour the liquid ingredients into the dry mixture and stir gently until just combined; do not overmix.
05 - Spoon dumpling batter into 12 even mounds on top of the simmering chicken mixture using a tablespoon or small ice cream scoop. Cover skillet tightly and cook over low heat for 15 minutes without removing the lid.
06 - Stir in frozen peas during the last 2 minutes of cooking. Remove the bay leaf. Taste and adjust seasoning with additional salt or pepper as needed. Serve immediately in bowls for optimal comfort.
