Chicken and old dumplings


Ingredients : 

+For chicken:

°2 pounds bone-removed, leathered chicken breasts and/or thighs, cut and cut into 1 1/2 inch pieces

°1/2 cup multipurpose flour

°2 tbsp split olive oil

+For sauce:

°2 tbsp butter

°2 large islands peeled and cut into cubes

°2 celery stalks cut into cubes

°1 large onion cut into cubes

°2 laurel leaves

°1/2 teaspoon thyme dried

°2 garlic cloves, chopped

°5-6 chicken broth cups

°1/2 cup heavy cream

°1 1/2 cup frozen peas dissolved

+For dumplings:

°1 1/2 cup flour for all purposes

°2 teaspoons baking powder

°1/2 teaspoon salt

°3/4 cup buttermilk

°2 Eggs

°Kosher salt and fresh ground black pepper to taste


In a medium bowl, season the chicken with salt and pepper and stir with 1/2 cup flour.

Heat 1 tbsp olive oil in a large saucepan or Dutch oven over medium-high heat. Add the chicken and cook until browned outside, stirring occasionally for 3-5 minutes. Remove to a plate and set aside.

Reduce the heat to medium and add the remaining olive oil and butter. Add carrot, celery and onion and cook until cooked, about 5 minutes.

Stir in the stock, thyme, bay leaves and chicken. Simmer, then add the cream and peas and season with salt and pepper to taste.

In the meantime, prepare dumplings:

In a medium bowl, stir 1 1/2 cup flour, baking powder and salt. Add the milk, eggs and stir so that there is no raw flour left.

Place the dough with tablespoons in a boiling stock, giving them some space to blow.

Cover, reduce the heat and simmer until the dumplings swell and the chicken is cooked, about 15 minutes. Enjoy yourself!

Enjoy !

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