Classic Chicken and Dumplings

Instructions

Season and Coat
- Sprinkle the chicken pieces generously with kosher salt and black pepper.
- Toss them in ½ cup flour until each piece is lightly coated.
Brown the Chicken
- Heat 1 tablespoon olive oil in a large Dutch oven or heavy pot over medium-high heat.
- Add the floured chicken and cook, stirring occasionally, until lightly browned on the outside, 3–5 minutes. (The chicken doesn’t need to be cooked through.)
- Transfer the browned chicken to a plate and set aside.

Sauté Vegetables
- Reduce heat to medium. Add the remaining 1 tablespoon olive oil and 2 tablespoons butter to the same pot.
- Stir in the carrots, celery, and onion. Cook, stirring occasionally, until softened, about 5 minutes.
Build the Flavor
- Stir in the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth, add thyme and bay leaves, and return the browned chicken to the pot.
- Bring the mixture to a gentle simmer.
Finish the Sauce
- Stir in the heavy cream and thawed peas.
- Season the broth with salt and pepper to taste.

Mix the Dough
- In a medium bowl, whisk together flour, baking powder, and salt.
- Add buttermilk and eggs, stirring until a soft, sticky dough forms. Avoid overmixing to keep the dumplings tender.

Drop the Dumplings
- Drop tablespoon-sized dollops of the dumpling dough into the simmering broth, leaving space for them to expand.
Simmer to Finish
- Cover the pot, reduce heat to low, and let the mixture cook gently for about 15 minutes, until the dumplings are puffed and cooked through and the chicken is tender.
Serve Hot
- Discard the bay leaves, ladle into bowls, and enjoy a bowl of pure comfort!