Prep time
Cook time
Total time
Cuisine: American with a French twist
Serves: serves 8
  • 1 sweet onion, diced small
  • 2 tablespoons of salted butter
  • 8 carrots, peeled and cut into ⅓ inch disks
  • 2 cups of homemade chicken stock (or low sodium store-bought will do in a pinch)
  • 2 pounds of boneless, skinless chicken thighs, cut into 3 inch pieces
  • 1¾ teaspoons baking powder
  • ½ cup of milk with a little extra if needed
  • 1 bag of frozen peas
  • ½ teaspoon of paprika
  • ½ teaspoon of onion powder
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried sage
  • salt and pepper to taste
  1. Peel and cut onion and carrots.
  2. Clean and cut the chicken thighs.
  3. In a large (5 or 6 quart) dutch oven, melt the butter over medium heat. Add the onions and thyme and sage. Cook, stirring sometimes, about 5 minutes until the onion is fragrant and softened.
  4. Add ¼ cup of flour and stir well to coat the onion. Cook for about 30 seconds to burn off the flour taste. Add the chicken stock and stir well to make sure there are no flour lumps.
  5. Add the chicken, give a good mix with a wooden spoon. Cover the dutch oven and leave to cook on medium low for 20 minutes. Stir a few times.
  6. While the chicken cooks, make the dumpling batter. Pour the remaining ¾ cups of flour in a bowl. Add paprika, onion powder, ½ teaspoon of salt and ½ teaspoon of pepper. Stir to mix. Add the baking powder and stir again. Make a well in the middle and pour in ½ cup of milk. Stir. The batter should be a little thicker than pancake batter. It should be able to drop from a spoon fairly easily. Add a little more milk to thin out if needed.
  7. Remove the lid from the dutch oven. Add the frozen peas. Stir to mix.
  8. Now drop the dumpling batter in 3 tablespoon dollops all over the top of the chicken sauce. These will swell up so try to not have them touch.
  9. Put the top back on the dutch oven. Cook for another 20 minutes until the dumplings are light golden. Serve and enjoy.
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