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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: The Best Chicken & Dumplings   
    Categories: Poultry, Breads, Vegetables, Dairy, Herbs   
         Yield: 8 servings   
       
       3/4 c  A-P flour, divided   
       1/2 ts (ea) salt & fresh ground   
              - pepper   
         3 lb Broiler/fryer 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  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 Minced fresh parsley   
         2 ts Minced fresh thyme   
              Add'l 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.   
        
     Erika Monroe-Williams, Scottsdale, Arizona   
        
     Makes: 8 servings (3 quarts)   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
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