Southern-Style Chicken and Dumplings with Green Peas

Ingredients:

• 1 tablespoon olive oil
• 1 to 1.5 pounds Pure Pasture Farms boneless chicken thighs, cut into bite-sized pieces (or 4 to 5 chicken drumsticks)
• Salt and pepper, to taste
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 cup green peas (fresh or frozen)
• 1 teaspoon dried thyme
• 1/4 teaspoon turmeric (for color)
• 4 cups chicken broth (low sodium preferred)
• 1 cup water
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons unsalted butter, melted

Instructions:

1. Heat the olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Add to the pot and brown on all sides. Transfer to a plate and set aside.
2. In the same pot, add the chopped onion, minced garlic, diced carrots, and celery. Cook for about 5 minutes or until the vegetables start to soften.
3. Stir in the green peas, dried thyme, and turmeric, and cook for another minute.
4. Pour in the chicken broth and water, then add the chicken back to the pot. Bring to a boil, reduce the heat, cover, and simmer for 20-25 minutes.
5. While the stew is simmering, prepare the dumplings. In a bowl, mix together flour, baking soda, and salt. In another bowl, combine the buttermilk, parsley, and melted butter. Add the wet ingredients to the dry ingredients and stir until a soft dough forms.
6. Remove the lid from the pot, and drop spoonfuls of the dumpling dough on top of the simmering stew. Cover and let the dumplings steam for 15 minutes, or until they are firm and puffed up.
7. Uncover the pot and gently stir the dumplings into the stew. If desired, remove the chicken drumsticks, shred the meat, and return it to the pot.
8. Serve hot, garnishing with additional chopped parsley if you like.