Ingredients :
- 3 large carrots peeled and diced
- 1 large onion, diced
- 3 stalks celery, diced
- 2 1/2 lbs boneless skinless chicken thighs or breast cut into 1 inch piece
- 7 1/2 cups chicken stock
- 1/3 cup all purpose flour
- 1 cup frozen peas, thawed
- 1/2 cup heavy cream
- 1/2 cup white wine
- to taste Salt and pepper,
- 1 Tbsp poultry seasoning
- 1/4 cup vegetable oil
- Dumplings:
- 2 cups all purpose flour
- 1 cup whole milk
- 1/4 cup heavy cream
- 3 Tbsp melted butter
- 1 Tbsp baking powder
- 1 tsp salt
- 1 Tbsp fresh chopped Parsley
- 1 Tbsp freshly chopped chives
- Cracked black pepper
Method :
- In the same pot, 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, 7 to 8 minutes. Add the chicken back in and sprinkle over the poultry seasoning along with the wine and stock and bring to a boil. Partially cover the pot, reduce the heat to medium low and cook the mixture for about 45 minutes.
- Using a small ice cream scoop (about 1 Tbsp measure) scoop dollops of the dough all over the top of the stock. Partially cover the pot with the lid and simmer your chicken and dumplings for about 15 minutes, allow them to rest for about 5 minutes and then you’re ready to serve!
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