Chicken and Dumplings

Much like a good ol' chicken soup, but heartier like stew, it's a great meal for a chilly day. Serves 4-6.

Ingredients

3 tbsp butter

1 medium onion, cut into 1-inch pieces

5 medium carrots, cut crosswise into 1/2-inch pieces

about 1/2 tsp dried thyme

1 cup all-purpose flour

2 cups broth

8 boneless, skinless chicken thighs, cut into 2-inch pieces

1 tsp dried dill weed or 2  tbsp fresh diced dill

1 3/4 tsp baking powder

1/2 cup plus 2 tbsp milk

1 1/2 - 2 cups frozen peas

salt and pepper to taste

Directions

In a Dutch oven or heavy pot with a tight-fitting lid, heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, for 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 tsp salt. With a fork, gradually stir in 1/2 cup milk to form a moist, soft batter (should be a bit thicker than pancake batter, and be able to draw from a spoon). Add additional 2 tbsp milk if too thick. Set aside.

Stir peas into pot. Drop batter in simmering liquid in 8 -10 heaping tablespoons, keeping them spaced apart (they will swell as they cook). 

Cover and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

*Credit to http://www.marthastewart.com/341261/chicken-and-dumplings?center=854190&gallery=275672&slide=283112