Chicken and Dumplings with Sauteed Green Beans with Bacon

Instructions

1. 1

   Sauté the vegetables

   • In a large Dutch oven or heavy-bottomed pot, melt 3 tablespoons of the unsalted butter over medium heat.
   • Add the chopped onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent.
   • Stir in the minced garlic and cook for 1 more minute until fragrant.
2. 2

   Create the creamy stew base

   • Sprinkle 1/4 cup of the all-purpose flour over the cooked vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste and form a paste (roux).
   • Gradually pour in the chicken broth while whisking continuously to prevent lumps. Bring the mixture to a simmer.
   • Reduce the heat to maintain a gentle simmer and cook for 5 minutes, stirring occasionally, as the base begins to thicken.
3. 3

   Add chicken and seasonings

   • Stir in the heavy cream, shredded chicken, frozen peas, dried thyme, 1.5 teaspoons of the salt, and the black pepper.
   • Return the stew to a gentle simmer over low heat while you prepare the dumpling dough. Do not let it boil.
4. 4

   Prepare the dumpling dough

   • In a medium bowl, whisk together the remaining 2 cups of all-purpose flour, the baking powder, and the remaining 1 teaspoon of salt.
   • Cut in the remaining 4 tablespoons of cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
   • Pour in the cold buttermilk and stir with a fork just until a soft, shaggy dough forms. Be careful not to overmix.
5. 5

   Cook the dumplings

   • Drop heaping tablespoons of the dumpling dough onto the surface of the simmering stew, leaving a little space between each one as they will expand.
   • Cover the pot with a tight-fitting lid, reduce the heat to low, and let the dumplings steam for 15-18 minutes.
   • Crucially, do not lift the lid during this time. The trapped steam is what makes the dumplings light and fluffy.
   • The dumplings are done when they are puffed up and a toothpick inserted into the center of one comes out clean.
6. 6

   Serve

   • Turn off the heat. Garnish generously with fresh parsley.
   • Ladle the chicken and dumplings into bowls and serve immediately.