1poundboneless skinless chicken breasts or thighscut into 1 inch pieces
1Tbspoil
1largecarrotsthinly sliced
1ribscelerythinly sliced
½cupchopped onion
½cupchopped red pepper
2cupschicken broth(I always use low sodium)
¼cuphalf & half
½cupfrozen peas
DUMPLINGS
1cupflour
1tspbaking powder
1pinchsalt
1tspchopped fresh thyme or 1 tsp dried thyme
¼cuphalf & half
¼cup skim milk or almond milk
1Tbspbuttermelted
1Tbspfresh Parsley for serving.
Instructions
In a bowl, combine the flour, salt, pepper, thyme and rosemary. Add the chicken and mix until all of the chicken pieces are coated.
In a large soup pot or Dutch oven warm 1 tbsp of the oil over medium heat. With a slotted spoon, remove the chicken from the flour mixture shaking off the excess flour and add the chicken to the hot oil. Reserve the remaining flour mixture to add to the stew later. Cook and stir for 2 minutes.
Add the carrots, celery, onion and red pepper; cook for about 10 minutes until vegetables are starting to get soft. Sprinkle with the reserved flour mixture. Cook for 2 minutes, stirring.
Pour in the broth, stirring constantly and bring to a boil. Reduce heat to low and simmer for 10 minutes, stirring occasionally. Add the half & half, and simmer for 5 more minutes.
While the stew is cooking make the dumplings. In a large bowl, combine the flour, baking powder, salt and thyme. Add milk and butter and stir until just combined. Do not over-mix as this will result in a tough dumpling.
Stir the peas in to the chicken mixture. Drop tablespoons of the dough into the stew. Cover and simmer for about 15 minutes.
Remove cover and allow to sit for 5 minutes to cool slightly and let the stew thicken.