Chicken and dumplings

Name: Chicken and dumplings
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 3 large carrots peeled and diced; 1 large onion, diced; 3 stalks celery, diced; 2 1/2 lbs boneless skinless chicken thighs or breast cut into 1 inch piece; 7 1/2 cups chicken stock; 1/3 cup all purpose flour; 1 cup frozen peas, thawed; 1/2 cup heavy cream; 1/2 cup white wine; to taste Salt and pepper,; 1 Tbsp poultry seasoning; 1/4 cup vegetable oil; Dumplings:; 2 cups all purpose flour; 1 cup whole milk; 1/4 cup heavy cream; 3 Tbsp melted butter; 1 Tbsp baking powder; 1 tsp salt; 1 Tbsp fresh chopped Parsley; 1 Tbsp freshly chopped chives; Cracked black pepper

Bella @latinacooks88

California, United States

Comfort food on a chilly day

Chicken and dumplings

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Bella @latinacooks88

California, United States

Comfort food on a chilly day

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Ingredients

60 mins

6 servings

3large carrots peeled and diced
1large onion, diced
3 stalkscelery, diced
2 1/2 lbsboneless skinless chicken thighs or breast cut into 1 inch piece
7 1/2 cupschicken stock
1/3 cupall purpose flour
1 cupfrozen peas, thawed
1/2 cupheavy cream
1/2 cupwhite wine
to tasteSalt and pepper,
1 Tbsppoultry seasoning
1/4 cupvegetable oil
Dumplings:
2 cupsall purpose flour
1 cupwhole milk
1/4 cupheavy cream
3 Tbspmelted butter
1 Tbspbaking powder
1 tspsalt
1 Tbspfresh chopped Parsley
1 Tbspfreshly chopped chives
Cracked black pepper

Cooking Instructions

60 mins

1

The oil in a large dutch oven and preheat it over medium high heat.
Dredge the chicken in the flour, shake off any excess and add it to the hot pot, cook the chicken for about 3 to 4 minutes or until deeply golden brown on all sides, remove the chicken to a plate.
2

In the same pot, add the carrots, onion and celery, season with a little salt and cook the veggies over medium heat until they begin to cook down and develop some color, 7 to 8 minutes. Add the chicken back in and sprinkle over the poultry seasoning along with the wine and stock and bring to a boil. Partially cover the pot, reduce the heat to medium low and cook the mixture for about 45 minutes.
3

Add heavy cream and peas and cook those for a few minutes while you prepare the dumplings.
In a large bowl, mix together all your ingredients for the dumplings, the batter will be lumpy but thats what it’s supposed to look like.
4

Using a small ice cream scoop (about 1 Tbsp measure) scoop dollops of the dough all over the top of the stock. Partially cover the pot with the lid and simmer your chicken and dumplings for about 15 minutes, allow them to rest for about 5 minutes and then you’re ready to serve!
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