Chicken and Dumplings

• Posted on November 22, 2017
• Posted by cyandvai
• Leave a comment
• Posted in Chicken, Main Dish, Soup & Stew

• 6 cups chicken broth
• 3 bay leaves
• 5 thyme sprigs
• 4 garlic gloves, peeled
• 1 tsp. red pepper flakes
• 1 cup chopped carrots
• 1 cup chopped celery
• 3 tbsp. olive oil
• 2 tbsp. butter
• 3 garlic cloves, mince
• 2 tbsp. all purpose flour
• 1 cup frozen peas
• 1 chicked, shredded
• 1/4 cup heavy whipping cream

Dumplings:

• 2 cups all purpose flour
• 1 tbsp. baking powder
• 1 tsp. salt
• 1 tsp. cayenne pepper
• 1 cup butter milk
• 2 eggs, lightly beaten
• 1/4 cup minced chives

1. In a large saucepan, combine the first five ingredients. bring to a boil. reduce heat; simmer, uncovered, for 30 minutes. strain and set aside
2. In a dutch oven, saute carrots and celery in oil and butter until tender. add minced garlic; cook 1 minute longer. stir in flour until blended; gradually add prepared broth. bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3. add peas; return to a boil. cook 3 to 5 minutes or until peas are tender. stir in chicken and cream; heat through.
4. for dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. in another bowl combine buttermilk and eggs; stir into dry ingredients just until moistened.
5. Drop by talblespoonfuls onto simmering chicken mixture. cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling come out clean (do not lift cover while simmering). garnish with chives before serving.