Chicken And Dumplings With Chablis Recipe
Ingredients
| 1 (3-pound) broiler-fryer, cut up | ||
| Dried thyme | 1 Teaspoon | |
| Salt | 1 Teaspoon, divided | |
| Ground pepper | 3/4 Teaspoon, divided | |
| Vegetable oil | 3 Tablespoon, divided | |
| 3 cups canned ready-to-serve chicken broth | ||
| 1 cup Chablis or other dry white wine | ||
| Onions | 12 Small | |
| Garlic | 2 Teaspoon, minced | |
| Margarine | 1/4 Cup (16 tbs) | |
| All purpose flour | 1/4 Cup (16 tbs) | |
| Whipping cream | 1 Cup (16 tbs) | |
| All purpose flour | 1 1/3 Cup (16 tbs) | |
| Baking powder | 2 Teaspoon | |
| Shortening | 1/4 Cup (16 tbs) | |
| Whole milk | 2/3 Cup (16 tbs) | |
Directions
Sprinkle chicken with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cook in 2 tablespoons hot oil in a Dutch oven over medium-high heat 8 minutes, turning to brown all sides.
Stir in broth and wine; bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Drain chicken, reserving broth mixture.
Wipe drippings from pan with a paper towel.
Saute onions in 1 tablespoon hot oil in a skillet over medium-high heat 5 minutes.
Add garlic; saute 1 minute.
Melt margarine in Dutch oven over low heat; add 1/4 cup flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add reserved broth mixture; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.
Stir in whipping cream.
Add chicken and onion mixture to broth mixture; bring to a boil.
Combine 1 1/3 cups flour, baking powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cut in shortening with a pastry blender until mixture is crumbly.
Add milk; stir with a fork until dry ingredients are moistened.
Drop batter by large spoonfuls into boiling broth mixture; cover, reduce heat to medium-low, and simmer 20 minutes or until dumplings are done.
Cook in 2 tablespoons hot oil in a Dutch oven over medium-high heat 8 minutes, turning to brown all sides.
Stir in broth and wine; bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Drain chicken, reserving broth mixture.
Wipe drippings from pan with a paper towel.
Saute onions in 1 tablespoon hot oil in a skillet over medium-high heat 5 minutes.
Add garlic; saute 1 minute.
Melt margarine in Dutch oven over low heat; add 1/4 cup flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add reserved broth mixture; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.
Stir in whipping cream.
Add chicken and onion mixture to broth mixture; bring to a boil.
Combine 1 1/3 cups flour, baking powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cut in shortening with a pastry blender until mixture is crumbly.
Add milk; stir with a fork until dry ingredients are moistened.
Drop batter by large spoonfuls into boiling broth mixture; cover, reduce heat to medium-low, and simmer 20 minutes or until dumplings are done.
Chef
