Chicken and Dumplings with Peas and Mushrooms

Method

1. In a large pot, cook chicken thighs until browned. Remove and set aside.
2. In the same pot, sauté onion and garlic until softened.
3. Add peas, mushrooms, and cooked chicken. Pour in 4 cups water and bring to a simmer.
4. Mix flour, baking powder, and milk to make dumpling dough. Drop spoonfuls into the pot and simmer for 20 minutes.
5. Before serving, check that the thickest part of the poultry reaches 74°C (165°F) with a food thermometer.