Skinless, boneless chicken thigh stays moist and tender under a blanket of
fluffy dumplings. If you prefer, you may substitute chicken breast, but
reduce the initial cooking time in step 1.

2 Tbsp plus 1 cup flour
3/4 tsp salt
1 pound skinless, boneless chicken thighs, cut into 11/2″ pieces
1 Tbsp olive oil
1 large onion, chopped
2 carrots, diced
3 cloves garlic, minced
1/2 tsp dried sage
11/2 tsp baking powder
1/4 tsp baking soda
2 scallions, thinly sliced
2 Tbsp chopped parsley
buttermilk to make soft dough

Prep Time: 50 minutes
On plate, combine 2 Tbsp of flour and 1/4 tsp of salt. Dredge chicken in flour
mixture, shaking off excess. In large nonstick skillet, heat oil over medium
heat. Add chicken and cook 5 minutes, stirring frequently, until golden
brown. Transfer chicken to a plate.
Add onion, carrots, and garlic to pan and cook 5 minutes, stirring
frequently, until vegetables begin to soften. Stir in 1 1/2 cups water, sage,
and 1/4 tsp salt. Return chicken to pan and bring to a boil. Meanwhile, in
medium bowl, combine remaining 1 cup flour, baking powder, baking soda, and
remaining 1/4 tsp salt. Add scallions, parsley, and buttermilk and stir to
combine. Drop dough by tablespoonfuls onto boiling chicken mixture to make 8
dumplings. Cover, reduce to a simmer and cook10 minutes, or until chicken
and dumplings are cooked through.