3inchmedium carrotspeeled and sliced, into 1/2rounds
3stalks celerysliced, into 1/2 pieces
1tablespoonextra-virgin olive oil
3lbsboneless skinless chicken breasts or thighs
For the Roux
2tablespoonsall purpose flour
2cupsall purpose flour
3tablespoonsunsalted buttermelted and cooled slightly
For the Chicken Stew
Chicken Stew: Melt the butter and oil over med/high heat in a large, heavy bottomed pot.
Season the chicken well with salt and pepper and place in the pot. Cook on one side for 6-8 mins or until golden brown. Flip the chicken and cook another 6-8 mins or so until cooked through and golden brown. Reduce the temperature if the chicken begins to brown too quickly.
Remove the chicken to a plate to cool and add the diced onion to the pot. Cook, stirring frequently, until the onion is translucent, about 4 mins. Add the garlic and cook for 1-2 more mins.
Whisk in the stock flour and cook 1-2 mins. Add the milk and bring to a boil. Reduce to a simmer over very low heat and stir in the carrots and celery. Cover.
Shred the chicken and add to the pot along with the salt and pepper. Simmer, covered, for about 30 mins. Stir in the herbs and the peas.
For the Dumplings
In a medium bowl whisk together the flour, cornmeal, baking powder, baking soda, salt and herbs. Stir in the butter and the buttermilk. Stir until just combined, don’t over-mix.
Scoop heaping tablespoons of the dumpling mixture and place on top of the stew, leaving a little space between the dumplings (they will grow in size). You will get about 24 dumplings.
Ladle into bowls to serve and sprinkle with herbs if desired.
Cover and cook over low heat for about 15 mins. The dumplings will cook in the steam, so don’t lift the lid.