Serving 6 with 10 minutes of preparation and 30 minutes of cooking time, here’s how to make this dish:
FOR THE CHICKEN:
- Use 2 lbs of boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 1/2-inch pieces.
- Coat the chicken with 1/2 cup of all-purpose flour, seasoned with salt and pepper.
- Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Cook the chicken until the outsides are browned, about 3-5 minutes. Then, set it aside.
FOR THE SAUCE:
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- In the same pot, reduce the heat to medium and add the remaining olive oil and butter.
- Add diced carrots, celery, and onion, cooking until softened, around 5 minutes.
- Stir in garlic, thyme, bay leaves, and chicken broth. Bring to a simmer.
- Add the cooked chicken back to the pot, then stir in heavy cream and thawed peas. Season with salt and pepper to taste.
FOR THE DUMPLINGS:
- In a separate medium bowl, combine 1 1/2 cups flour, baking powder, and salt.
- Add buttermilk and eggs, stirring until no raw flour remains.
- Drop spoonfuls of dough into the simmering broth, allowing space for them to expand.
- Cover and let simmer gently until the dumplings are fluffy and the chicken is cooked through, about 15 minutes.
Serve and enjoy your meal!