Lunch: Chicken and Dumplings

Our version of the Southern comfort dish, Chicken and Dumplings, uses moist chicken thighs and stirs in whole wheat flour with all-purpose flour for the herb dumplings.

Ingredients

1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh sage
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
2 tablespoons canola oil
2 large carrots, thinly sliced
2 ribs celery, thinly sliced
2 cups frozen pearl onions, defrosted
4 cups low-sodium chicken broth
1/2 cup half-and-half
1 cup frozen peas

Instructions

Make stew: In a large ziplock bag, mix flour, salt, pepper, garlic powder, onion powder, thyme and sage. Add chicken; toss until pieces are coated.
Warm 1 Tbsp. oil in a large pot over medium heat. Shake excess flour mixture from chicken (reserve leftover flour), add chicken to pot and cook, stirring, until browned, about 10 minutes. Remove to a plate. Warm remaining oil in pot. Add carrots, celery and onions; sauté for 6 minutes. Sprinkle with reserved flour; sauté for 2 minutes. Pour in broth; bring to a boil, stirring. Reduce heat to low; simmer for 10 minutes, stirring occasionally. Return chicken to pot, stir in half-and-half; simmer for 5 minutes.
Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.
Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes. Serve immediately.

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