MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chicken & Dumplings
Categories: Chicken
Yield: 6 Servings

3 lb Chicken thighs (6 to 8);
- bone-in, skin-on
1 ts Kosher salt; more to taste
1/2 ts Black pepper; more to taste
2 tb Neutral oil
1 c Yellow onion (1 md);
- finely diced
1/2 c Celery (2 md ribs);
- finely diced
1/2 c Carrots (1 md);
- finely diced
4 cl Garlic; minced
2 tb All-purpose flour
6 c Chicken broth; low-sodium
1 ts Poultry seasoning
1 ts Dried thyme
1/2 c Heavy cream
1 1/2 c All-purpose flour
2 ts Baking powder
1 ts Kosher salt
4 tb Unsalted butter; cold
1/2 c Heavy cream

Preparation time: 15 minutes
Cooking time: 1 hour 15 minutes

Classic chicken and dumplings made with flavorful chicken broth, and
fluffy soft dumplings.

Chicken & Broth:

Pat the chicken thighs dry and season both sides with the kosher salt
& black pepper.

Heat the neutral oil in a large Dutch oven over medium-high heat. Add
the chicken thighs skin side down and cook until well browned, about
5 to 7 minutes. Turn and brown the second side, about 3 to 4 minutes.
Transfer the chicken to a plate.

Drain off the excess fat, leaving about 2 tb in the pot. Reduce the
heat to medium. Add the onion, celery, and carrots and cook, stirring
occasionally, until softened, about 5 to 6 minutes.

Add the garlic and cook 30 seconds. Add the flour, stir, and cook for
1 minute.

Pour in the chicken broth, scraping up the browned bits from the
bottom of the pot. Add the poultry seasoning and dried thyme. Return
the chicken thighs and any accumulated juices to the pot.

Bring the broth to a gentle simmer. Cover and cook until the chicken
is tender, about 35 to 45 minutes. Chicken is safe at an internal
temperature of 165?F (74?C).

Transfer the chicken thighs to a plate. When cool enough to handle,
remove and discard the skin and bones. Shred or chop the chicken into
bite-size pieces.

Return the shredded chicken to the pot, along with the heavy cream,
and bring the broth back to a gentle simmer. Taste and season with
additional salt & black pepper as needed.

Dumplings:

In a medium bowl, whisk together the flour, baking powder, and salt.
Cut in the cold butter with a pastry cutter, fork, or fingertips
until the mixture resembles coarse crumbs with some pea-size pieces
of butter. Stir in the heavy cream just until a thick dough forms. If
the dough appears dry, add more cream 1 ts at a time.

Break the dough into rounds, about 10 to 12 golf-ball sized rounds,
and drop them into the gently simmering chicken mixture, leaving
space between each dumpling.

Cover the pot and cook without stirring for 12 to 15 minutes, until
the dumplings are puffed and cooked through.

Remove the pot from the heat and let stand, covered, for 5 minutes.
Serve hot.

Recipe by Tanya Harris

Recipe FROM: <https://www.myforkinglife.com/chicken-and-dumplings/>

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