Servings: 6-8

Ingredients:

Stew ingredients:

  • Boneless skinless chicken thighs (2½ lbs, cut into small pieces)
  • Salt
  • Black pepper
  • Butter (4 Tbsp)
  • Celery (2 stalks, diced)
  • Onion (1 large, diced)
  • Carrot (1 small, diced)
  • Flour (½ cup)
  • Apple cider vinegar (2 Tbsp)
  • Water (½ cup)
  • Chicken broth (4 cups)
  • Milk or half & half (¼ cup)
  • Dried thyme (1 tsp)
  • Dried basil (1 Tbsp)
  • Red pepper flakes (½ tsp)
  • Frozen peas (1½ cups)

Dumpling ingredients:

  • Flour (2 cups)
  • Baking powder (1 Tbsp)
  • Salt (1 tsp)
  • Half & half (1 cup)
  • Butter (3 Tbsp, melted)

Directions:

  1. Season chicken pieces with salt and pepper.
  2. Melt butter in a deep-sided pot over medium-high heat. Add celery, onion, carrot, and ½ tsp salt. Cook 5-7 minutes until softened.
  3. Stir in flour until nearly dry. Add vinegar and water, scraping up any browned bits from the bottom.
  4. Add broth, milk, thyme, basil, and pepper flakes. Whisk until smooth.
  5. Add chicken to pot and simmer about 10 minutes until cooked through, stirring occasionally.
  6. While chicken simmers, make dumplings: In a bowl, combine 2 cups flour, baking powder, and 1 tsp salt.
  7. Warm 1 cup half & half and 3 Tbsp melted butter together (microwave 30 seconds-1 minute). Stir into flour mixture until just combined.
  8. Add peas to stew and return to a simmer. Taste and adjust salt as needed.
  9. Drop 15-18 golf-ball-sized dumplings onto the simmering stew.
  10. Cover and simmer 10-15 minutes until dumplings have doubled in size and are cooked through.
  11. Serve hot.

Notes:

  • Instead of making dumplings from scratch, you can use a tube of biscuit dough cut into quarters.