Chicken And Dumplings

• Stew:
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 teaspoon chopped fresh thyme
• 1 teaspoon chopped fresh sage
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tablespoons canola oil
• 2 large carrots, thinly sliced
• 2 ribs celery, thinly sliced
• 2 cups frozen pearl onions, defrosted
• 4 cups low-sodium chicken broth
• 1/2 cup half-and-half
• 1 cup frozen peas
• Dumplings:
• 1 cup whole-wheat flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 tablespoon chopped fresh thyme
• 1/4 teaspoon chopped fresh sage
• 1 1/4 cups buttermilk

1. Make stew: In a large ziplock bag, mix flour, salt, pepper, garlic powder, onion powder, thyme and sage. Add chicken; toss until pieces are coated.
2. Warm 1 Tbsp. oil in a large pot over medium heat. Shake excess flour mixture from chicken (reserve leftover flour), add chicken to pot and cook, stirring, until browned, about 10 minutes. Remove to a plate. Warm remaining oil in pot. Add carrots, celery and onions; saute for 6 minutes. Sprinkle with reserved flour; saute for 2 minutes. Pour in broth; bring to a boil, stirring. Reduce heat to low; simmer for 10 minutes, stirring occasionally. Return chicken to pot, stir in half-and-half; simmer for 5 minutes.
3. Make dumplings: Combine both flours, baking soda, salt, thyme and sage. Stir in buttermilk just until a sticky dough forms.
4. Stir peas into chicken mixture. Drop in tablespoonfuls of dough, cover; simmer dumplings until cooked through, about 15 minutes. Serve immediately.

allpurpose, salt, pepper, garlic, onion powder, thyme, fresh sage, chicken, canola oil, carrots, celery, frozen pearl onions, lowsodium, frozen peas, flour, allpurpose, baking soda, salt, thyme, fresh sage, buttermilk

Taken from www.myrecipes.com/recipe/chicken-dumplings-2 (may not work)