Chicken and Dumplings

By MooK

Ingredients

• Chicken Stew:
• 3 tablespoons unsalted butter
• 1 small yellow onion, minced
• 3 carrots, cut into 1/2-inch pieces
• 2 celery stalks, thinly sliced
• 2 teaspoons chopped fresh thyme leaves
• 1/3 cup all-purpose flour
• 3 cups low-sodium chicken broth
• 1 1/4 pounds boneless, skinless chicken breast, cut into 3/4-inch pieces
• 1/2 pound green beans, trimmed and cut into 1-inch pieces
• Coarse salt and freshly ground pepper
• Dumplings:
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon coarse salt
• 2 tablespoons chopped fresh flat-leaf
• parsley leaves, plus more for garnish
• 2 tablespoons cold unsalted butter
• 1/2 cup whole milk

Preparation

Step 1

Make chicken stew: In a medium Dutch oven, melt butter over medium-high heat. Add
onion, carrots, celery, and thyme; cook until onion is translucent, about 4 minutes.

Add flour and cook, stirring, 1 minute. Gradually add broth, stirring constantly, and bring to a boil. Add chicken and return to a boil. Reduce heat and simmer 5 minutes. Stir in green beans; season with salt and pepper.

Meanwhile, make dumplings: Whisk together flour, baking powder, and salt; then
whisk in parsley. With a pastry blender or two knives, cut in butter until mixture
resembles coarse meal. Stir in milk with a fork just until a dough forms.

Drop batter by heaping tablespoons on top of stew. Cover and simmer just until dumplings are cooked through, about 12 minutes. Garnish with chopped parsley.