MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: The Best Chicken & Dumplings
Categories: Poultry, Breads, Vegetables, Dairy, Herbs
Yield: 8 servings
3/4 c A-P flour, divided
1/2 ts (ea) salt & fresh ground
- pepper
3 lb Broiler/fryer chicken; cut
- up
2 tb Oil
1 lg Onion; chopped
2 md Carrots; chopped
2 Celery ribs; chopped
3 cl Garlic; minced
6 c Chicken stock
1/2 c Apple cider
2 ts Sugar
2 Bay leaves
5 Whole peppercorns
MMMMM-------------------------DUMPLINGS------------------------------
1 1/3 c A-P flour
2 ts Baking powder
3/4 ts Salt
2/3 c Milk
1 tb Butter; melted
MMMMM----------------------------SOUP---------------------------------
1/2 c Heavy whipping cream
2 ts Minced fresh parsley
2 ts Minced fresh thyme
Add'l salt & pepper
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 qt. 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 1/4 cup flour until
blended. Gradually add stock, stirring constantly. Stir
in wine, 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 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 a 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" 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; cook, 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.
Erika Monroe-Williams, Scottsdale, Arizona
Makes: 8 servings (3 quarts)
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
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... This much I know. If you are what you eat, then I only wanna eat good stuff
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