Chicken and Dumplings

Ingredients

• 0.5 teaspoon baking soda 
• 1.3 cups buttermilk 
• 2 tablespoons canola oil 
• 2 large carrots thinly sliced
• 2 ribs celery thinly sliced
• 0.5 cup flour all-purpose
• 0.3 teaspoon sage fresh chopped
• 1 teaspoon sage fresh chopped
• 1 tablespoon thyme leaves fresh chopped
• 1 teaspoon thyme leaves fresh chopped
• 0.5 teaspoon garlic powder 
• 0.5 cup half-and-half 
• 4 cups chicken broth low-sodium
• 0.5 teaspoon onion powder 
• 2 cups pearl onions frozen
• 1 cup peas frozen
• 0.5 teaspoon pepper 
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 pounds chicken thighs boneless skinless cut into 1-inch pieces
• 1 cup flour whole-wheat

Equipment

• pot

Directions

1. Make stew: In a large ziplock bag, mix flour, salt, pepper, garlic powder, onion powder, thyme and sage.
2. Add chicken; toss until pieces are coated.
3. 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.
4. Remove to a plate. Warm remaining oil in pot.
5. Add carrots, celery and onions; saut for 6minutes.
6. Sprinkle with reserved flour; saut for 2 minutes.
7. 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.
8. Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.
9. Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes.
10. Serve immediately.