Chicken & Dumplings from The Weeknight Cook by Brigit Binns

Name: Chicken & Dumplings from The Weeknight Cook by Brigit Binns
Ingredients: Flour, 2 cups (10 oz/315 g), plus 2 tablespoons; Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased; Yellow onion, 1, chopped; Celery, 2 stalks, thinly sliced; Baking powder, 2 teaspoons; Milk, ½ cup (4 fl oz/125 ml); Frozen petite peas, ½ cup (2½ oz/75 g); Fresh flat-leaf (Italian) parsley, 2 tablespoons minced; Skinless, boneless chicken thighs, 1½ lb (750 g), cut into bite-sized pieces; Carrots, 3, thinly sliced; Unsalted butter, ½ cup (4 oz/125 g), cold, cut into small pieces, plus 2 tablespoons; Salt; freshly ground pepper

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Cook the chicken and vegetables Season the chicken with salt and pepper. In a Dutch oven over medium-high heat, melt the 2 tablespoons butter. Add the chicken and cook, stirring often, until golden...

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Cooking tools:

Dutch oven
Stove
Chef's knife
Cutting board
Measuring cup
Measuring spoon
Mixing bowl
Whisk
Wooden spoon
Ladle
Spatula

Ingredients

Flour, 2 cups (10 oz/315 g), plus 2 tablespoons
Chicken broth or stock, 4 cups (32 fl oz/1 l), homemade or purchased
Yellow onion, 1, chopped
Celery, 2 stalks, thinly sliced
Baking powder, 2 teaspoons
Milk, ½ cup (4 fl oz/125 ml)
Frozen petite peas, ½ cup (2½ oz/75 g)
Fresh flat-leaf (Italian) parsley, 2 tablespoons minced
Skinless, boneless chicken thighs, 1½ lb (750 g), cut into bite-sized pieces
Carrots, 3, thinly sliced
Unsalted butter, ½ cup (4 oz/125 g), cold, cut into small pieces, plus 2 tablespoons
Salt
freshly ground pepper