°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:
Continued on subsequent web page
