This recipe is easy, yet it feels like "real" cooking. It took me one hour start to finish, with several moments when I could leave the stove in order to keep the kids happy. It made enough for two adults and one toddler to eat on two nights. It tasted better the second night!

This recipe started from Everyday Food, but I ended up modifying it a bit.

3 Tbs butter
1 medium onion, cut into 1-inch pieces
2 cups baby carrots (more or less, depending on how much you like)
1/2 tsp dried thyme
1 cup flour
1 can (14 oz) chicken broth
Salt & pepper
1 pound boneless, skinless chicken tenders (you can use chicken thighs if you like dark meat)
1 Tbs dried rosemary
1 3/4 tsp baking powder
1/2 - 3/4 cup milk
1 package (10 oz) frozen peas

1. In a Dutch oven or heavy pot, heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, approximately 5 minutes. Add 1/4 cup flower and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season wtih salt and pepper. Place chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.

2. Meanwhile, make dumplings: In a medium bowl, whisk toether remaining 3/4 cup flour, rosemary, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from teh tip of a spoon. Add additional milk if too thick.

3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping spoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.

Categories: chicken, one_dish_meals