Ingredients: |
Ingredients: 3/4 cup flour, divided
1/2 t salt
1/2 t ground pepper
2 T canola oil
1 large onion
2 medium carrots , chopped
2 celery ribs , minced
3 garlic cloves , minced
6 cups chicken broth
1/2 cup white wine or apple cider
2 t sugar
2 bay leaves
5 whole peppercorns
Dumplings
1 1/3 cup flour
2 t baking powder
3/4 cup 2% milk
1 T butter, melted
SOUP
1/2 cup heavy whipping cream
2 t minced parsley
2 t minced thyme
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Directions: |
Directions:In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6 quart stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan. Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in wine, chicken broth, sugar, bay leaves and peppercorns. .Return chicken to pan bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.
For the dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened ( do not overmix ). Drop by rounded tablespoonfuls onto parchment-lined baking sheet; set aside
Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks , coarsely shred meat into 1- to 1-1/2 in pieces; return to soup. Cook, covered, on high until mixture reaches a simmer. Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering).
Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste |
This recipe for Chicken and Dumplings is from