Chicken & Dumplings

The last "American" recipe for the week,

definitely a classic.

What you'll need:

3/4c flour, divided

1/2tsp salt

1/2tsp pepper

1 fryer chicken around 3lbs

2T canola oil

1 large onion, chopped

2 medium carrots, chopped

2 celery ribs, chopped

3 cloves garlic, minced

6c chicken stock

1/2c white wine

2tsp sugar

2 bay leaves

5 whole peppercorns

Dumplings:

1 1/3c flour

2tsp baking powder

3/4tsp salt

2/3c milk

1T melted butter

Soup:

1/2c heavy whipping cream

2tsp minced fresh parsley

2tsp minced fresh thyme

salt and pepper to taste

Directions:

In a shallow bowl mix 1/2c flour, salt and pepper.

Add chicken, 1 piece at a time and toss to coat,

shake off excess. In a stockpot, heat oil over

medium high heat. Brown chicken in batches on all

sides and remove from the 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 1/4c 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 and simmer covered 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 the flour mixture; stir just

until moistened. Drop by rounded tablespoonfuls onto a

parchment lined baking sheet and set aside.

Remove chicken from stockpot, cool slightly. Discard bay leaves

and skim fat from soup. Remove skin and bones from

chicken and discard. Using 2 forks, shred the

chicken into 1 inch pieces, return to soup.

Cook covered on high until 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. Gently stir in cream, parsley and thyme.

Season with salt and pepper to taste.