Chicken Stew with Oat Dumplings

I have been a lazy blogger, and I really have no excuse for it.  I don’t even have an intro for this recipe, other than it was delicious and warmed me up from the inside out.

Chicken Stew with Oat Dumplings

2 tbsp cold butter, divided
2 leeks, white parts only, split and sliced
4 carrots, diced
3 boneless, skinless chicken breasts, cut into cubes
1/2 tsp salt, divided
2/3 cup all-purpose flour
1 1/2 cups chicken broth
1 cup frozen baby peas
1 tbsp thyme (fresh if available, dry works) chopped and divided
1/2 cup quick oats
2 tsp baking powder
1/3 cup milk

1. In a large saucepan or Dutch oven, heat 1 tbsp butter.  Add leeks and carrots; cook until leeks are translucent.  Season chicken with 1/4 tsp salt and add to pan, stirring over medium-high heat until chicken is lightly cooked on all sides.  Add 1 tbsp flour and stir until flour turns from white to beige.  Add broth and stir over medium-high heat until flour dissolves into broth and mixture begins to thicken, about 5 – 10 minutes.  Stir in frozen peas and 2 tsp thyme leaves.  Turn heat to low.

2. Meanwhile, make dumpling batter by mixing remaining flour, oats, thyme, baking powder and salt in a small bowl.  Add remaining butter in small pieces and mix lightly with fingertips.  Add milk and stir just until a slightly wet batter forms.

3. Drop dumpling batter, by the tablespoonful, over the simmering chicken mixture.  Cover with a tight fitting lid and cook for 15 min.  Serve immediately.

Adapted from:  Compliments

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