Ingredients

• 3 tablespoons unsalted butter
• 0.5 pounds skinless , boneless chicken thighs, cubed
• 1 yellow onion , diced
• 0.33 cups flour
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 6 cups chicken broth
• 2 celery , diced
• 1 large carrot , diced
• 0.5 teaspoons fresh thyme leaves , Optional
• 2 tablespoons sliced green onions

Instructions

1. 1 Gather the ingredients.
2. 2 Melt butter in a high saucepan with a lid over medium-high heat. Add chicken thighs and cook, stirring, until lightly browned, about 5 minutes. Add onion and cook, stirring, until soft and translucent, about 5 minutes. Season with salt, pepper, and cayenne. Mix in flour and stir until flour is well mixed in, making a roux, 2 to 3 minutes. You can add more flour if you want a thicker stew.
3. 3 Pour in chicken broth and scrape up browned bits from the bottom. Add carrots and celery and bring gravy to a simmer. Lower heat to medium-low and maintain a steady simmer. Add thyme leaves and simmer until gravy is slightly reduced and has thickened, about 45 minutes.
4. 4 Meanwhile, make the dumplings: Combine farmer's cheese, egg, rosemary, salt, and pepper in a bowl. Mix with a spoon until smooth. Add self-rising flour and mix until a very stiff batter forms.
5. 5 Raise heat to medium and bring gravy back to a steady simmer. Add green onions.
6. 6 Remove 1 heaping tablespoon dumpling batter at a time. Shape with the use of a second tablespoon into oval dumplings and carefully drop into the simmering liquid. You should get a total of 6 dumplings out of this recipe. Dust with cayenne pepper, cover, and reduce heat to medium-low.
7. 7 Simmer and steam dumplings until they are puffed up and cooked through without stirring or peaking, about 15 minutes. Taste and adjust seasoning with salt if necessary.
8. 8 Serve and enjoy!

Nutrition per serving