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

... What we ate in 1960 was what you'd expect with an English heritage
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