Chicken with dumplings
Description
The dish is prepared without unnecessary complications. Heat oil in a skillet over medium heat. Add onion, carrot, and thyme. Cover with a lid and cook, stirring occasionally, until the onion becomes soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, for 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Add chicken, reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes. Meanwhile, prepare the dumplings. In a small bowl, mix the remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. Gradually add 1/2 cup milk. The batter should be slightly thicker than pancake batter and should drop easily from a spoon. Add another 2 tablespoons of milk if needed. Set aside. Add peas to the skillet. Drop spoonfuls of the batter into the simmering liquid, spacing them apart. Cover and cook for 20 minutes, or until dumplings are cooked through. The finished dish is ready to serve.