The start of the week can often be so harried that I don't have time to stop somewhere for takeout or go shopping for groceries. My saving grace? Leftover chicken thighs from yesterday's lightened-up cassoulet.
With the poultry I've got remaining and only a few other pantry staples like onions, dried herbs, and frozen vegetables, I can create a shockingly pulled-together dinner presentation of down-home chicken and dumplings. See how it all comes together after the jump. 3 tablespoons butter Serves 4.
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1-1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
1-3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas
3 tablespoons butter