Comforting Chicken and Dumpling

Ingredients: 

2 small carrots, peeled and diced
3-4 tbsp of all purpose flour

1 Medium Onion, diced

2 Stalks of Celery, diced

1 ½ lb Chicken on bone

2 cups Chicken Stock

¼  cup of All Purpose Flour

 ¼ cup Frozen Peas, thawed

 ½ cup Heavy Cream or half and half

Salt and Pepper, to taste

 1 Tbsp of Poultry Seasoning (or mixture of dried herbs and seasoning like –parsley, nutmeg, salt, pepper, onion powder, sage, rosemary and marjoram)  

 ¼ cup of Vegetable Oil

 Dumplings:

1 cups of All Purpose Flour

1 cup of Whole Milk or half and half

1 egg

1 Tbsp of Baking Powder

1 tsp of Salt

1 Tbsp of Fresh Chopped Parsley

Cracked Black Pepper

 

Process 

1.      Boil the chicken in 2 cups of water, shred the chicken and set aside and reserve the chicken stock

2.     Add the oil in a large thick bottom pot, heat it over medium high heat, 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, 4 to 5 mins. 

3.   Add 3-4 tbsp of all purpose flour and cook it along with the veggies for 1-2 minutes.

4. Add the reserve chicken stock and another 2 cups of chicken stock and stir till the stock is thick ,Add the  shredded chicken back in and sprinkle over the poultry seasoning along cook for 1 minute. 

5.     Add stock and bring to a boil. Partially cover the pot, reduce the heat to medium low and cook the mixture for about 20 minutes. 

6.     Add heavy cream and peas and cook those for a few minutes. 

7.     In a large bowl, mix together all your ingredients for the dumplings into a lumpy batter. 

8.     Using 2  teaspoons drop dough all over the top of the stock while the mixture is simmering on medium heat. 

9.      Partially cover the pot with the lid and simmer your chicken and dumplings for about 7 to 10 minutes.

Serve hot!