Chicken Dumplings

STEW

1/2 cup all-purpose flour

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh sage

2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces

2 tablespoons canola oil

2 large carrots, thinly sliced

2 ribs celery, thinly sliced

2 cups frozen pearl onions, defrosted

4 cups low-sodium chicken broth

1/2 cup half-and-half

1 cup frozen peas

DUMPLINGS

1 cup whole-wheat flour

1/2 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon chopped fresh thyme

1/4 teaspoon chopped fresh sage

1 1/4 cups buttermilk

PREPARATION

Make stew: In a large Ziploc bag, mix flour, salt, pepper, garlic powder, onion powder, thyme and sage. Add chicken; toss until pieces are coated.

Warm 1 Tbsp. oil in a large pot over medium heat. Shake excess flour mixture from chicken (reserve leftover flour), add chicken to pot and cook, stirring, until browned, about 10 minutes. Remove to a plate. Warm remaining oil in pot. Add carrots, celery and onions; sauté for 6 minutes. Sprinkle with reserved flour; sauté for 2 minutes. Pour in broth; bring to a boil, stirring. Reduce heat to low; simmer for 10 minutes, stirring occasionally. Return chicken to pot, stir in half-and-half; simmer for 5 minutes.

Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.

Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes. Serve immediately.