Old-Fashioned Chicken and Dumplings

12tomatoes.com

Anne Blake

subheading: FOR THE CHICKEN:

2 lbs boneless, skinless chicken breasts and/or thighs, trimmed and cut into 1 ½-inch pieces

½ cup all-purpose flour

2 tablespoons olive oil, divided

subheading: FOR THE SAUCE:

2 tablespoons butter

2 large carrots, peeled and diced

2 stalks celery, diced

1 large onion, diced

2 bay leaves

½ teaspoon dried thyme

2 cloves garlic, minced

5 to 6 cups chicken broth

½ cup heavy cream

1 ½ cups frozen peas, thawed

subheading: FOR THE DUMPLINGS:

1 ½ cups all-purpose flour

2 teaspoons baking powder

½ teaspoon salt

¾ cup buttermilk

2 eggs

Kosher salt and freshly ground black pepper, to taste

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