Chicken and Drop Dumplings

Name: Chicken and Drop Dumplings
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: 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 white 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 white 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

Submitted by pansregnig

"Based on a recipe from "Cuisine at Home" magazine, October 2007."

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Ready In:: 1hr 45mins
Ingredients:: 24
Serves:: 12

ingredients

Stew
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 white 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 white pepper
3 ounces baby carrots, peeled
3 ounces squash, assorted baby squash, halves
3 ounces green beans, trimmed
Dumplings
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

directions

Preheat oven to 375°F.
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.
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.
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).
Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
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.