👩🍳 Instructions
Season & Coat Chicken:
In a medium bowl, season the chicken pieces with salt and pepper. Toss them in the flour until evenly coated.
Sear the Chicken:
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy pot over medium-high. Add the floured chicken and sear until browned on the outside, about 3–5 minutes. (It doesn’t need to be fully cooked.) Remove and set aside.
Cook the Veggies:
Reduce heat to medium. Add the remaining tablespoon of olive oil and butter to the pot. Sauté the carrots, celery, and onion for about 5 minutes, or until they soften slightly.
Build the Broth:
Stir in the chicken broth, thyme, and bay leaves. Return the browned chicken to the pot. Bring to a gentle simmer.
Add Cream & Peas:
Once simmering, stir in the heavy cream and peas. Taste and season with salt and pepper as needed.
Mix the Dumpling Dough:
While the broth simmers, mix together flour, baking powder, and salt in a medium bowl. Stir in the buttermilk and eggs just until a soft, cohesive dough forms—don’t overmix.
Drop the Dumplings:
Drop tablespoon-sized scoops of the dough into the simmering broth. Leave space between them—these little clouds will puff up.
Simmer Until Perfect:
Cover the pot, lower the heat, and let everything simmer gently for 15 minutes. The dumplings should be light and cooked through, and the chicken fully tender.
🥣 Serve & Enjoy
Ladle hot servings into bowls and enjoy the heartwarming richness of this old-fashioned classic. It’s like a warm hug in every bite.
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