Old-Fashioned Chicken and Dumplings

lt and freshly ground black pepper, to taste

PREPARATION:

In a medium bowl, season chicken with salt and pepper and throw with 1/2 cup flour.

– Heat 1 tablespoon olive oil in an enormous pot or Dutch broiler over medium-high intensity. Add chicken and cook until exterior are seared, mixing every so often, 3-5 minutes. Eliminate to a plate and put away.

Diminish intensity to medium and add staying olive oil and spread. Add carrots, celery, and onion and cook until mellowed, around 5 minutes.

– Mix in stock, thyme, straight leaves, and chicken. Bring to a stew, then, at that point, mix in cream and peas and season to taste with salt and pepper. In the interim, set up the dumplings:

– In a medium bowl, mix together the 1 1/2 cups flour, baking powder, and salt. Add buttermilk and eggs and mix until no crude flour remains.

– Drop batter by tablespoons into stewing stock, giving them a space to puff up.

– Cover, diminish intensity, and let stew tenderly until dumplings are puffy and chicken has cooked through, around 15 minutes

Enjoy !