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Chicken and old dumplings

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°1 1/2 cup flour for all functions

°2 teaspoons baking powder

°1/2 teaspoon salt

°3/4 cup buttermilk

°2 Eggs

°Kosher salt and recent floor black pepper to style

*Preparation

In a medium bowl, season the rooster with salt and pepper and stir with 1/2 cup flour.

Warmth 1 tbsp olive oil in a big saucepan or Dutch oven over medium-high warmth. Add the rooster and cook dinner till browned outdoors, stirring often for 3-5 minutes. Take away to a plate and put aside.

Scale back the warmth to medium and add the remaining olive oil and butter. Add carrot, celery and onion and cook dinner till cooked, about 5 minutes.

Stir within the inventory, thyme, bay leaves and rooster. Simmer, then add the cream and peas and season with salt and pepper to style.

Within the meantime, put together dumplings:

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