Chicken Stew With Herbed Dumplings

Directions

1. Skinless, boneless chicken thigh stays moist and tender under a blanket of fluffy dumplings. If you prefer, you may substitute chicken breast, but reduce the initial cooking time in step 1.
2. On plate, combine 2 Tbsp of flour and 1/4 tsp of salt. Dredge chicken in flour mix, shaking off excess. In large nonstick skillet, heat oil over medium heat. Add in chicken and cook 5 min, stirring frequently, till golden. Transfer chicken to a plate.
3. Add in onion, carrots, and garlic to pan and cook 5 min, stirring frequently, till vegetables begin to soften. Stir in 1 1/2 c. water, sage, and 1/4 tsp salt. Return chicken to pan and bring to a boil. Meanwhile, in medium bowl, combine remaining 1 c. flour, baking pwdr, baking soda, and remaining 1/4 tsp salt. Add in scallions, parsley, and buttermilk and stir to combine. Drop dough by tablespoonfuls onto boiling chicken mix to make 8 dumplings. Cover, reduce to a simmer and cook10 min, or possibly till chicken and dumplings are cooked through.
4. Prep Time: 50 min