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

     Title: The Best Chicken & Dumplings
Categories: Poultry, Vegetables, Breads, Dairy
     Yield: 3 Quarts

   3/4 c  A-P flour; divided
   1/2 ts Salt
   1/2 ts Fresh ground pepper
     3 lb Chicken; cut up
     2 tb Oil
     1 lg Onion; chopped
     2 md Carrots; chopped
     2    Celery ribs; chopped
     3 cl Garlic; minced
     6 c  Chicken stock
   1/2 c  White wine or apple cider
     2 ts Sugar
     2    Bay leaves
     5    Whole peppercorns

MMMMM-------------------------DUMPLINGS------------------------------
 1 1/3 c  A-P flour
     2 ts Baking powder
   3/4 ts Salt
   2/3 c  Milk
     1 tb Butter; melted

MMMMM----------------------------SOUP---------------------------------
   1/2 c  Heavy whipping cream
     2 ts Fresh parsley; minced
     2 ts Fresh thyme: minced
          Additional salt & pepper

 In a shallow bowl, mix 1/2 cup flour, salt and pepper.
 Add chicken, 1 piece at a time, and toss to coat; shake
 off excess. In a 6 qt stockpot, heat oil over
 medium-high heat. Brown chicken in batches on all sides;
 remove from pan.

 Add onion, carrots and celery to same pan; cook and stir
 6-8 minutes or until onion is tender. Add garlic; cook
 and stir 1 minute longer. Stir in 1/4 cup flour until
 blended. Gradually add stock, stirring constantly. Stir
 in wine, sugar, bay leaves and peppercorns. Return
 chicken to pan; bring to a boil. Reduce heat; simmer,
 covered, 20-25 minutes or until chicken juices run
 clear.

 For dumplings, in a bowl, whisk flour, baking powder and
 salt. In another bowl, whisk milk and melted butter
 until blended. Add to flour mixture; stir just until
 moistened (do not overmix). Drop by rounded
 tablespoonfuls onto a parchment-lined baking sheet; set
 aside.

 Remove chicken from stockpot; cool slightly. Discard bay
 leaves and skim fat from soup. Remove skin and bones
 from chicken and discard. Using 2 forks, coarsely shred
 meat into 1" to 1-1/2" pieces; return to soup. Cook,
 covered, on high until mixture reaches a simmer.

 Drop dumplings on top of simmering soup, a few at a
 time. Reduce heat to low; cook, covered, 15-18 minutes
 or until a toothpick inserted in center of dumplings
 comes out clean (do not lift cover while simmering).
 Gently stir in cream, parsley and thyme. Season with
 additional salt and pepper to taste.

 Recipe by Erika Monroe-Williams, Scottsdale, Arizona

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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