Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces (680g)
  • 1 teaspoon salt (5g)
  • 1/2 teaspoon black pepper (2.5g)
  • 1 medium onion, chopped (approx. 1 cup / 150g)
  • 2 carrots, peeled and chopped (approx. 1 cup / 150g)
  • 2 celery stalks, chopped (approx. 1 cup / 150g)
  • 2 cloves garlic, minced
  • 4 cups chicken broth (950 ml)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • 1/2 cup frozen peas
  • 1/4 cup heavy cream (optional, for extra richness - 60 ml)
  • 1 1/2 cups all-purpose flour (180g)
  • 2 teaspoons baking powder (10g)
  • 1/2 teaspoon salt (2.5g)
  • 1/4 cup cold unsalted butter, cut into small pieces (57g)
  • 3/4 cup milk (180ml)

Instructions:

  1. Heat the olive oil in the electric skillet to medium-high heat (approx. 350°F/175°C). Season chicken with salt and pepper. Brown the chicken on all sides, then remove from skillet and set aside.
  2. Add onion, carrots, and celery to the skillet and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
  3. Pour in the chicken broth, add thyme and rosemary, and bring to a simmer.
  4. Return the browned chicken to the skillet and simmer for 15 minutes, or until chicken is cooked through.
  5. While the chicken simmers, whisk together flour, baking powder, and salt in a mixing bowl. Cut in the cold butter using your fingers or a pastry blender until the mixture resembles coarse crumbs. Stir in the milk until just combined. Do not overmix.
  6. Drop spoonfuls of dumpling batter onto the simmering chicken mixture, spacing them evenly.
  7. Cover the electric skillet and cook for 15-20 minutes, or until the dumplings are cooked through and no longer doughy. A toothpick inserted into a dumpling should come out clean.
  8. Stir in the frozen peas and heavy cream (if using). Cook for a few minutes until heated through. Season with salt and pepper to taste. Serve hot.