Scaled down recipes can be very handy, especially for dishes that taste best the day they are made. If you’re looking for something easy, comforting and delicious, this chicken and dumplings recipe is one of the best. *Note: Make the dumplings just before adding them to the stew.
2 tablespoons unsalted butter
2 carrots, peeled and sliced 1/4 inch thick
1 small onion, chopped fine
1 garlic clove, minced
½ teaspoon minced fresh thyme
Salt and pepper
1 tablespoon all-purpose flour
¼ cup dry sherry (or dry white wine)
2 cups chicken broth
1 pound boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
½ cup frozen peas
½ cup (2 1/2 ounces) all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
¼ cup chicken broth
1 tablespoon unsalted butter, melted
FOR THE STEW:
- Melt butter in medium saucepan over medium-high heat. Add carrots and onion and cook until lightly browned, 5 to 8 minutes. Add garlic, thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook until fragrant, about 30 seconds. Add flour and cook, stirring, for 1 minute. Stir in sherry, scraping up any browned bits, and cook until nearly dry, about 1 minute. Slowly stir in broth and bring to boil. Add chicken, reduce heat to medium-low, cover, and simmer until chicken is cooked through and tender, about 15 minutes.
FOR THE DUMPLINGS:
- Combine flour, baking powder, and salt in bowl. Stir in broth and melted butter until just incorporated.
- Season stew with salt and pepper to taste. Increase heat to medium. Using 2 spoons, drop eight 1-inch dumplings into stew about 1 inch apart. Cover and simmer for 5 minutes. Sprinkle peas around dumplings, cover, and cook 5 minutes longer. Remove from heat and let cool slightly, uncovered, about 10 minutes. Serve.