Easy Chicken and Dumplings
"A comfort food classic through the Midwest and much of the South, this dish gets top billing when made fully from scratch. This version is a little bit lightened up from the original, but no less creamy-good...."
INGREDIENTS
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1 1/2 pounds boneless, skinless chicken thighs, trimmed and cut into 1- to 2-inch pieces
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1/2 cup all-purpose flour
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1 tablespoon olive oil
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2 tablespoons unsalted butter
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2 medium carrots, cut in 1-inch pieces
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2 stalks celery, diced
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1 1/2 cups frozen pearl onions, thawed
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1 cup sweet corn kernels, can use frozen and thawed
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1/2 teaspoon dried thyme
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1/2 teaspoon sage
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1/2 teaspoon salt
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1/2 teaspoon freshly ground pepper
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4 cups low-sodium chicken broth
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For the Dumplings:
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1 1/4 cups all-purpose flour
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1 tablespoon minced fresh chives or 2 teaspoons dried chives
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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3/4 cup milk
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1 cup frozen baby peas
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