Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon olive oil; 2 lbs. bone-in skinless chicken breast or thighs (see notes); Salt/Pepper (to taste); 5 tablespoons butter; 1 small yellow onion (diced); 1 cup carrots (diced); 2 sticks celery (diced); 3 cloves garlic (minced); 1 teaspoon Worcestershire sauce; 1 Teaspoon hot sauce (I use Franks hot sauce ); 1/3 cup flour; 4 ½ cups chicken broth; 1 chicken bouillon cube (optional); 1 ½ cups half and half; ¾ cup frozen peas; 1 teaspoon onion powder; ½ teaspoon EACH: dried basil, parsley, thyme, rosemary, mustard powder; ¼ teaspoon ground sage; 1/8 teaspoon pepper; 2 cups cake flour (or all-purpose flour); 2 teaspoons baking powder; ½ teaspoon baking soda; 1 teaspoon salt; ½ teaspoon garlic powder; 2 teaspoons sugar; ¾ cup cold sour cream; ¼ cup cold milk; 4 tablespoons butter (melted)

From the recipe box

Chicken and Dumplings

Yield6

Prep20 min

Cook40 min

Total60 min

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Ingredients

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Step by step

Method

5 steps

1
Season the chicken with salt and pepper. Heat the olive oil in a 4½-quart soup pot over medium-high heat and sear the pieces for 3 minutes per side; the centers can still be pink. Rest for 10 minutes, then cut into bite-size pieces and discard the bones.
2
Melt the butter in the same pot. Add the onion, carrots, and celery and cook 5 minutes, until the onion softens. Stir in the garlic, Worcestershire, hot sauce, onion powder, basil, parsley, thyme, rosemary, mustard powder, sage, and pepper for 1 minute.
3
Stir in the flour and cook 2 minutes. Add the broth in small splashes, scraping the bottom as you stir, then add the half-and-half and bouillon. Fold in the peas and bring the pot to a gentle simmer.
4
While the soup simmers, whisk the cake flour, baking powder, baking soda, salt, garlic powder, and sugar. Fold in the cold sour cream, milk, and melted butter just until a soft dough forms; a few streaks are fine.
5
Return the chicken and its juices to the pot. Drop small spoonfuls of dough over the surface, spoon a little broth over each one, and cover tightly. Simmer gently for 15 minutes without lifting the lid. Test a dumpling with a toothpick; it is ready when the center comes out clean.

Chicken and Dumplings