Chicken & Dumplings contributed by Miriam

From Everyday food on PBS--I LOVE to watch this cooking show and I love the foods they cook.

INGREDIENTS;

About 3 boneless, skinless chicken thighs

About 2 boneless, skinless chicken breasts

1/2 teaspoon fine sea salt, plus more for cooking water

1/8 teaspoon freshly ground pepper

1 tablespoon unsalted butter

1 large onion, finely chopped

One 14 1/2-ounce can low-sodium chicken broth, skimmed of fat

1 1/2 teaspoons finely chopped fresh thyme

2 tablespoons cornstarch

2 tablespoons all-purpose flour

2 cups low-fat (1 percent) milk

3 carrots, peeled and diagonally sliced 1/4 inch thick

½ cup frozen peas

1. Sprinkle chicken with salt and pepper. Heat a 6-quart Dutch oven (or heavy pot) over medium heat; add chicken meat. Cook, turning once, until nicely browned on both sides and cooked through, 8 to 10 minutes. Remove chicken from pot.
   
2. Add butter to pot; when melted, add onion and chopped carrots and cover, and cook, stirring occasionally, until softened, about 6 minutes. Stir in broth and thyme; bring to a boil. Combine cornstarch and 2 tablespoons flour in a bowl. Gradually whisk in milk, and whisk milk mixture into broth. Boil, whisking, until thickened, about 5 minutes. Return chicken to Dutch oven.
3. Prepare dumpling dough: In a medium bowl, whisk together flour, cornmeal, baking powder, and salt. Add butter; cut into dry mixture with fingers until mealy. Pour in milk; stir with a fork until dough comes together. Return chicken mixture to a simmer, and drop dough by tablespoons on surface of stew. Cover; cook for 15 minutes without lifting lid. (The dumplings will puff up.) Add frozen peas until they are heated through and serve soup.

DUMPLINGS;

1/4 cup all-purpose flour

1/2 cup yellow cornmeal

2 teaspoons baking powder

1/4 teaspoon fine sea salt

2 tablespoons cold unsalted butter, cut in bits

2/3 cup low-fat (1 percent) milk

(I added some dill weed and it was good) Fresh dill would be great.