Chicken And Drop Dumplings

Total Time: 1 hr 45 mins Preparation Time: 1 hr Cook Time: 45 mins

Ingredients

• Servings: 12
• 1/4 cup butter
• 2 cups onions, diced
• 1 cup celery, diced
• 2 teaspoons fresh thyme, minced, packed
• 1 teaspoon fresh rosemary, minced, packed
• 1 teaspoon fresh sage, minced, packed
• 1/4 teaspoon cayenne pepper
• 1 cup all-purpose flour
• 1/2 cup dry wine
• 8 cups chicken broth
• 1/4 cup heavy cream
• 3 cups cooked chicken, shredded
• 1/2 cup frozen peas
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon pepper
• 3 ounces baby carrots, peeled
• 3 ounces squash, assorted baby squash, halves
• 3 ounces green beans, trimmed
• 1 cup buttermilk
• 4 1/2 tablespoons unsalted butter
• 2 1/4 cups cake flour
• 1 1/2 tablespoons fresh parsley, chopped
• 3 3/4 teaspoons baking powder
• 2 teaspoons kosher salt

Recipe

• 1 preheat oven to 375°f.
• 2 sweat onion, celery, herbs, and cayenne in butter in a covered dutch oven over medium heat for 5-8 minutes until vegetables are softened. stir in flour and cook 1 minute; don't worry about clumps.
• 3 deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. whisk in cream. add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. stir carrots, squash and green beans into stew.
• 4 meanwhile, make the dumpling dough. warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
• 5 combine cake flour, parsley, baking powder, and salt in a bowl. stir buttermilk mixture into dry ingredients to form a wet dough.
• 6 drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.