Ingredients Meat & Poultry Chicken Chicken Thighs Chicken and Dumplings 3.8 (765) 55 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 27, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Total Time: 1 hrs Servings: 4 This comfort-food recipe combines chicken thighs, plump dumplings, and plenty of vegetables for a meal that's warm and filling. Everything is ready in about an hour, so try them for a weekend meal. Ingredients 3 tablespoons butter 1 medium onion, cut into 1-inch pieces 5 medium carrots, cut crosswise into 1 ½-inch pieces ½ teaspoon dried thyme 1 cup (spooned and leveled) all-purpose flour 1 can (14.5 ounces) reduced-sodium chicken broth Coarse salt and freshly ground pepper 1 ½ pounds boneless, skinless chicken thighs, cut into 2-inch pieces 2 tablespoons chopped fresh dill, or ¾ teaspoon dried dill weed 1 ¾ teaspoons baking powder ½ cup plus 2 tablespoons milk 1 package (10 ounces) frozen peas Directions In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve. Rate it Print