Chicken and Dumplings

simplyrecipes.com

S.H

I came for the snacks, left with the spaghetti.

subheading: Chicken and Vegetables:

3 to 3 ½ pounds chicken thighs and breast parts, skin-on, bone-in, trimmed of excess fat

2 teaspoons butter or olive oil, or a combination of both

Salt

1 quart chicken stock (homemade is best)

2 to 3 celery stalks, trimmed and cut into ½-inch pieces (about 2 cups)

3 medium carrots, peeled and cut into ½-inch pieces (about 2 cups)

1 large onion, roughly chopped (about 2 cups)

⅓ cup all-purpose flour

1 teaspoon dried thyme

¼ cup dry sherry or vermouth (optional)

1 Tbsp of heavy cream (optional)

¾ cup frozen peas, thawed

¼ cup minced fresh parsley leaves

Ground black or white pepper

subheading: Dumplings:

2 cups (250 g) cake flour (can sub all-purpose flour, but use cake flour if you have it, your dumplings will be fluffier)

2 teaspoons baking powder

¾ teaspoon salt

2 Tbsp butter, melted

¾ cup milk

¼ cup minced fresh herb leaves such as parsley, chives, and tarragon (optional)

Note: Ingredients may have been altered from the original.

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