Name: Chicken and Dumplings
Ingredients: ¾ cup all-purpose flour, divided; ½ tsp Salt; ½ tsp freshly Ground Pepper; 1 Chicken, cut up; 2 tbsp Oil; 1 large onion, chopped; 2 medium Carrots, chopped; 2 Celery Ribs, chopped; 3 Garlic cloves, minced; 6 cups Chicken Stock; ½ cup Apple Cider; 2 tsp Sugar; 2 Bay Leaves; 5 whole Peppercorns; 3 ⅔ cups All-Purpose Flour; 2 tsp Baking Powder; ¾ tsp Salt; ⅔ cup Milk; 1 tbsp Butter, melted; ½ cup Heavy Whipping Cream; 2 tsp Parsley; 2 tsp Thyme; Additional Salt and Pepper to taste

AuthoradminCategorySoups and Stews

Yields1 Serving

¾ cup all-purpose flour, divided

½ tsp Salt

½ tsp freshly Ground Pepper

1 Chicken, cut up

2 tbsp Oil

1 large onion, chopped

2 medium Carrots, chopped

2 Celery Ribs, chopped

3 Garlic cloves, minced

6 cups Chicken Stock

½ cup Apple Cider

2 tsp Sugar

2 Bay Leaves

5 whole Peppercorns

Dumplings:

3 ⅔ cups All-Purpose Flour

2 tsp Baking Powder

¾ tsp Salt

⅔ cup Milk

1 tbsp Butter, melted

Soup:

½ cup Heavy Whipping Cream

2 tsp Parsley

2 tsp Thyme

Additional Salt and Pepper to taste

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 the same pan; cook and stir for 6-8 minutes or until the 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, for 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 the 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 the 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 the 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.

Ingredients