Chicken and Dumplings

Ingredients

Instructions

1. 1Cook onion and carrots in butter: In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes.
2. 2Add flour; add broth and bring to a boil, stirring: Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper.
3. 3Add chicken; reduce heat and cook: Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
4. 4Make dumplings while chicken cooks: In a medium bowl, whisk together remaining 3/4 cup flour, 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. Set aside.
5. 5Add peas; drop dumplings into pot: Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook).
6. 6Cover and cook: Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.