Chicken & Dumpling




° 2 lbs boneless, skinless chicken breasts &/or thighs, trimmed & cutting to 1 1/2-inch piece

° 1/2 c flour

° 2 tablespoons olive oil, divided


° 2 tablespoons of butter

° 2 carrots, peel and diced

° 2 stalk celery, diced

° 1 onion,

° 2 bay leave

° 1/2 teaspoon dried thyme

° 2 cloves of garlic, minced

° 5-6 cups of chicken broth

° 1/2 cup heavy cream

 ° 1 1/2 cups frozen peas, thawed


° 1 1/2 cups all-purpose flour

° 2 teaspoons of yeast

° 1/2 teaspoon of salt

° 3/4 cup buttermilk

° 2 eggs

° Kosher salt and freshly ground black pepper



In bowl, season the chicken with salt and pepper and toss with 1/2 cup flour.


 Heat 1 tablespoon of olive oil in a large saucepan or Dutch oven over medium-high heat. Add chicken and cook until outside is browned, stirring occasionally, 3 to 5 minutes. Remove to a plate and set aside.


 Reduce the heat to medium and add the rest of the olive oil and the butter. Add carrots, celery and onion and cook until softened, about 5 minutes.

 Stir in the broth, thyme, bay leaves and chicken. Bring to a boil, then stir in the cream and peas and season to taste with salt and pepper.

Meanwhile, prepare the meatballs:

 In a medium bowl, combine 1 1/2 cups flour, baking powder and salt. Add buttermilk and eggs and stir until no raw flour remains.

 Drop the dough by tablespoons into the simmering broth, leaving them a little space to swell.


 Cover, reduce heat and simmer gently until meatballs are puffed and chicken is cooked through, about 15 min.


Enjoy !

Post a Comment

Previous Post Next Post