Chicken & Dumplings

What you need:

For the chicken:

• 1 Tbsp. vegetable oil
• 2 1/2 lb. chicken breasts
• 1/2 cup all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. ground black pepper

For the broth:

• 1 cup diced carrots
• 2 stalks celery, diced
• 1 large onion, diced
• 3 cloves minced garlic
• 1/4 cup all-purpose flour
• 6 cups chicken broth
• 1/2 cup dry white wine
• 2 tsp. granulated sugar
• 2 bay leaves
• 5 peppercorns
• 1/2 cup heavy cream
• 2 tsp. chopped parsley
• 2 tsp. fresh chopped thyme
• Salt and pepper

For the dumplings:

• 2 cups cake flour
• 1 Tbsp. baking powder
• 1 tsp. salt
• 2 Tbsp. unsalted butter, melted
• 1 to 1 1/4 cups milk

Directions:

1. For the chicken: In a large Dutch oven, heat oil over medium-high heat.
2. Mix together flour, salt, and pepper. Sprinkle over chicken.
3. Add chicken to pan in batches and cook until browned about 5 minutes on each side. Set aside.
4. For the broth: In the Dutch oven, add carrot, celery, and onion. Saute for 4 to 5 minutes.
5. Add garlic and saute for an additional minute.
6. Add flour and toss to coat, then cook for an additional minute.
7. Pour broth into pan and stir to dissolve flour.
8. Add wine, sugar, bay leaves, and peppercorns.
9. Add chicken and cover. Cook for 20 minutes.
10. For the dumplings: While the chicken cooks, make the dumplings by mixing together flour, baking powder, and salt in a medium bowl.
11. Add melted butter and 1 cup of milk. Add more flour if the dough is too sticky. Add more milk if the dough is too dry. Don't overmix. It should be thick and cake-like dough.
12. Remove chicken from broth and shred. Add back to Dutch oven and remove bay leaves.
13. Bring to a simmer and then scoop 2 inch dumplings into the pot.
14. Cover and cook for 15 minutes. Don't remove the lid while cooking.
15. Stir in heavy cream, parsley, and thyme. Season with salt and pepper to taste.

Recipe from The Hopeless Housewife

Posted on Fantastical Sharing of Recipes