Chicken & Dumplings

Ingredients

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Chicken Base Ingredients

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• 8 tbs butter
• 6 chicken breasts
• 1/2 cup flour
• 1-1/2 cups chopped onion
• 2-1/2 cups chicken stock
• 2 ribs chopped celery
• 3 diced carrots
• 1/2 cup heavy cream
• 2 tsp salt
• 1 tsp pepper
• 1/2 tsp thyme

Dumpling Ingredients

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• 2 cups flour
• 2 cups milk
• 2 eggs
• 4 tsp baking powder
• 1 tsp salt
• rosemary
• pam

Directions

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Chicken Base

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1. Season chicken breasts with salt and pepper. Then cut the chicken into strips.
2. Melt 4 tbs butter in a large pot and cook the chicken about 5 minutes per side until golden.
3. Remove from pan and set aside. To the same pot, add chopped onion and cook until tender, about 5 minutes. Add and melt 4 tbs butter.
4. Add flour and cook for 1 minute. Temperature here is critical. If it is too hot the flour will burn and ruin the whole dish.
5. Whisk in the chicken stock and bring to a boil, then add diced carrots, chopped celery, thyme, salt and pepper.
6. Return the chicken to the pot. Reduce to a simmer and cover with lid. Cook on low for 25 minutes.
7. Add heavy cream and dumplings.
8. Put a clear pie plate over the pot and cook for another 15 minutes. Then check that the dumplings are cooked using a knife until the dough comes out clean.

Dumplings

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This recipe is a double batch.

1. In a 2 cup measure, break both eggs and fill the rest of the cup with milk.
2. Beat well and stir into the dry ingredients, flour, baking powder, salt. The dough will be incredibly sticky so apply pam to your hands to work with the dough.
3. Add rosemary to the dumpling dough. Other herbs can be added at your discretion.
4. Form the dough into balls with an ice cream scoop and drop directly on top of the chicken base. Make sure each dumpling is in contact with the sauce.