Instructions: 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.

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.

Prep Time: 50 minutes

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