Chicken and Dumplings

Instructions

1. 1

   Season the chicken with salt and pepper. Heat the olive oil in a large soup pot over medium-high heat and sear the chicken 3 minutes per side until lightly browned. Remove and rest, then cut into bite-sized pieces.

2. 2

   Melt the butter in the same pot. Add the onion, carrots, and celery and cook 5 minutes. Stir in the garlic, Worcestershire, and flour and cook 2 minutes.

3. 3

   Add the chicken broth in splashes, scraping up the browned bits, then stir in the half-and-half. Add the peas and return the chicken. Simmer gently while you make the dumplings.

4. 4

   For the dumplings, whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar. Fold in the sour cream, milk, and melted butter until just combined.

5. 5

   Drop spoonfuls of dough over the simmering stew. Cover tightly and simmer 15 minutes without lifting the lid until the dumplings are puffed and cooked through.