Ingredients<\/p>\n
FOR THE CHICKEN:<\/p>\n
\u2013 2 lbs boneless, skinless chicken breasts and\/or thighs, trimmed and cut into 1 1\/2-inch pieces<\/p>\n
\u2013 1\/2 cup all-purpose flour<\/p>\n
\u2013 2 tablespoons olive oil, divided<\/p>\n
FOR THE SAUCE:<\/p>\n
\u2013 2 tablespoons butter<\/p>\n
\u2013 2 large carrots, peeled and diced<\/p>\n
\u2013 2 stalks celery, diced<\/p>\n
\u2013 1 large onion, diced<\/p>\n
\u2013 2 bay leaves<\/p>\n
\u2013 1\/2 teaspoon dried thyme<\/p>\n
\u2013 2 cloves garlic, minced<\/p>\n
\u2013 5-6 cups chicken broth<\/p>\n
\u2013 1\/2 cup heavy cream<\/p>\n
\u2013 1\u20091\/2 cups frozen peas, thawed<\/p>\n
FOR THE DUMPLINGS:<\/p>\n
\u2013 1 1\/2 cups all-purpose flour<\/p>\n
\u2013 2 teaspoons baking powder<\/p>\n
\u2013 1\/2 teaspoon salt<\/p>\n
\u2013 3\/4 cup buttermilk<\/p>\n
\u2013 2 eggs<\/p>\n
\u2013 Kosher salt and freshly ground black pepper, to taste<\/p>\n
Instructions<\/p>\n
\u2013 In a medium bowl, season chicken with salt and pepper and toss with 1\/2 cup flour.<\/p>\n
\u2013 Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and cook until outsides are browned, stirring occasionally, 3-5 minutes. Remove to a plate and set aside.<\/p>\n
\u2013 Reduce heat to medium and add remaining olive oil and butter. Add carrots, celery, and onion and cook until softened, about 5 minutes.<\/p>\n
\u2013 Stir in broth, thyme, bay leaves, and chicken. Bring to a simmer, then stir in cream and peas and season to taste with salt and pepper.<\/p>\n
Meanwhile, prepare the dumplings:<\/p>\n
\u2013 In a medium bowl, stir together the 1 1\/2 cups flour, baking powder, and salt. Add buttermilk and eggs and stir until no raw flour remains.<\/p>\n
\u2013 Drop dough by tablespoons into simmering broth, giving them some space to puff up.<\/p>\n
\u2013 Cover, reduce heat, and let simmer gently until dumplings are puffy and chicken has cooked through, about 15 minutes. Enjoy<\/p>\n","protected":false},"excerpt":{"rendered":"
Ingredients FOR THE CHICKEN: \u2013 2 lbs boneless, skinless chicken breasts and\/or thighs, trimmed and cut into 1 1\/2-inch pieces…<\/p>\n","protected":false},"author":1,"featured_media":893,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"Old-Fashioned Chicken and Dumplings - Grandma Baking Recipes","description":"Ingredients FOR THE CHICKEN: \u2013 2 lbs boneless, skinless chicken breasts and\/or thighs, trimmed and cut into 1 1\/2-inch pieces \u2013 1\/2 cup all-purpose flour \u2013 2 ta"},"footnotes":""},"categories":[1],"tags":[],"class_list":["post-892","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/892","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/comments?post=892"}],"version-history":[{"count":1,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/892\/revisions"}],"predecessor-version":[{"id":894,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/posts\/892\/revisions\/894"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media\/893"}],"wp:attachment":[{"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/media?parent=892"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/categories?post=892"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/breckas.com\/index.php\/wp-json\/wp\/v2\/tags?post=892"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}