Chicken And Dumplings Recipe

Ingredients

For the chicken stew:

3 tablespoons butter

2 cups onion, diced

2 cups carrots, sliced 1/4" thick

2 cups celery, diced

2 teaspoons minced fresh thyme

1 teaspoon minced fresh rosemary

1 teaspoon minced fresh sage

1/4 cup flour

1/2 cup dry white wine

1 tablespoon fresh lemon juice

8 cups chicken broth

1 cup whole milk

1/2 cup heavy cream

3 cups cooked chicken, shedded

1/2 cup fresh or frozen peas (optional)

For the dumplings:

2 cups flour

1 tablespoon baking powder

3/4 teaspoon salt

1/4 fresh parsley, chopped

3 tablespoons butter

1 cup milk

Preparation

Sweat onion, carrot, celery, and herbs in butter in a covered dutch oven or large pot over mediam-low heat. Cook for 15 minutes, or until carrrot is fork tender. Stir in flour and cook 1 minute.

Deglaze with wine and lemon juice, then whisk in broth, milk, and cream. Add chicken, peas, salt and pepper. Make the dumplings.

Mix flour, baking powder, salt and parsley in a medium bowl. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork until mixture just comes together. Drop by spoonfuls on top of the chicken stew. Cover and simmer 15 minutes.

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