chicken & dumplings

when david and I went to hawaii for our first anniversary we took a shuttle to and from the airport. it was an adventure in, and of, itself but that story is for another day. we met a few interesting people on these shuttles, including a middle-aged man and his wife from canada. they were very nice and we started to chat about this and that . . . and then they found out I went to culinary school. immediately they turned to david.

man: "so, what's your favorite thing that your wife cooks?" (classic question)
david: "everything she makes is good." (good answer)
wife: "don't you have a favorite? something that you like the best?" (very eager for tips)
david: "well . . . she makes really delicious chicken and dumplings."

I. was. shocked.

I mean, really? really? I made chicken and dumplings once in our year of marriage and I didn't even know he really liked it. needless to say, I started making chicken and dumplings a lot more. and by golly, they are good!

behold - the perfect comfort food.

via

3 Tablespoons butter
1 medium onion, large dice
5 medium carrots, large dice
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 Tablespoons milk
1 package (10 ounces) frozen peas 

In a Dutch oven (or a heavy 5-6 quart pot), 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, 20 minutes.

Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.

Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.