Chicken and Dumplings

Chicken And Dumplings

¼ C. Flour
1 C. Sliced celery
1 ½ t. Salt, divided
1 t. Dry thyme or fines herbes
½ t. Pepper
12 oz. Baby carrots (I slice them)
8 Skinless chicken thighs
½ C. White wine
2-3 Sprigs fresh parsley
2 T. Butter 1 Bay leaf
1 ½ C. Chopped onion Dumplings (recipe follows)
2 ½ C. Chicken broth/stock
½ C. Heavy cream

Combine flour, ½ t. salt and pepper. Dust chicken lightly with seasoned flour. Place half the butter in cooking pot. When better is melted and bubbly, add 4 chicken thighs to the cooking pot. Cook for 3-4 min. on each side until brown. Transfer to a platter and repeat with remaining chicken. Saute` onions, celery and thyme. Cook, stirring, until onions are translucent. Stir in carrots, chicken stock/broth and wine. Return browned chicken and any accumulated juices to the cooking pot. Lay fresh parsley over the top and tuck in bay leaf. Cover and cook until the chicken is very tender. This time depends on where you cook this. In a heavy Dutch oven it might be done in 1 hour on medium heat. I prepare it in a Automatic pressure cooker. Make up the Dumplings a little before chicken is done. Add Heavy cream to chicken and drop the dumplings on top of bubbling chicken. It can burn on the bottom now so be careful. It can be bubbling slightly and you should be OK. Cover with a lid and cook for 10 -15 min, until dumplings are puffed and cooked through.

Dumplings

2 C. Flour
5 T. butter
1 T. baking powder
1 Lrg. Egg, lightly beaten
½ t. salt
¾ C. Buttermilk

Placer flour, baking powder, and salt in medium bowl; stir to combine. Use a pastry blender or 2 forks to cut in butter until mixture resembles a coarse meal. (This may also be done in a food processor lilted with the metal chopping blade.) Stir in egg and buttermilk, and mix until the dough just comes together. Now it is ready to drop into hot chicken mixture.