Serves: 6





2 tablespoons vegetable oil

3 pounds chicken thighs, skinned, boned, sinews removed, and cut into large chunks.

¼ cup flour

1/8 teaspoon freshly ground pepper

1 teaspoon paprika



1 large (approximately 3” diameter) yellow onion, chopped

1 teaspoon salt

6 carrots, peeled and cut into bite-sized pieces

4 stalks celery cut into bite-sized pieces

2 large cloves of garlic, pressed

¾ teaspoon dried thyme

½ teaspoon sage

½ teaspoon rosemary

½ teaspoon turmeric

½ teaspoon dry ground mustard

4 cups unsalted chicken broth

1 1/2 cup fresh peas

Fresh parsley



¾ cup flour

1 teaspoons baking powder

¼ cup coarsely ground yellow cornmeal

½ teaspoon kosher salt

1 ½ cups cream

1 egg, beaten




In a wide Dutch oven (this is important so that the dumplings will not stick together) with a tight-fitting lid, heat the vegetable oil.


Dredge the chicken pieces in a combination of the flour, pepper, and paprika. Brown chicken pieces in the oil over medium heat. Remove chicken pieces and keep warm in a 275° F oven.


Add the onion and salt to the Dutch oven and sauté until transparent.


Add the carrots, celery, thyme, sage, rosemary and turmeric. Sauté for 1 minute.


Add broth and garlic.


Cook’s Note: Garlic is not sauted in the pan.


Bring to a boil. Turn down heat and simmer until carrots are fork tender.


Sift dry ingredients for dumplings into a large bowl and mix thoroughly with fork.


Mix cream and egg together thoroughly.


Add to dry ingredients.


Mix until barely combined. Do not over mix as this will toughen the dumplings.


Bring broth mixture to a boil.


Drop the dumpling mixture by heaping tablespoons (approximately 12 dumplings) into the pot, depositing each dumpling on opposite sides of the pot to allow them to cook a little before the next dumpling is placed near them.


Reduce heat. Cover and simmer for 10 minutes.


Add fresh peas. Cover. Cook approximately 2 more minutes or until the dumplings are cooked through and the peas are tender. Do Not boil.



To serve, place chicken pieces in serving dish, scoop the vegetables and dumplings around them. Pour sauce over top. Garnish with parsley.