Cozy Chicken and Dumplings
Ingredients
- 2 lb chicken breast
- kosher salt
- black pepper
- 1/4 t cayenne pepper
- 7 T butter
- 3 carrots
- 1 onion
- 1/4 C white wine
- 1/3 C + 1 3/4C flour
- 4 C chicken broth
- 2 C milk
- 1 bay leaf
- 1 tsp fresh thyme
- 3/4 C frozen peas
- 1/4 C parsley and/or chives
- 1 T baking powder
Preparation
Dice the carrots and onions. Mince the thyme.
Season the chicken on both sides, melt 2T butter over medium-high heat, and brown the chicken on both sides (this will probably require multiple batches, 2T of butter per batch). Move to a plate.
Add the carrots and onions to the pan, along with salt and pepper, and cook until soft (7m). Deglaze with wine, cook off the alcohol, and stir in 1/3 C flour, then the broth, 1 C milk, and thyme. Add the bay leaf and chicken, cover, and simmer over medium until the chicken is cooked (25m). Remove and shred the chicken, add it back to the pot, then add the peas and 3 T of herbs. Check for seasoning.
For the dumplings, heat 1 C milk, 3 T butter, and 1/2 T salt until the butter is melted. Whisk in the baking powder, then stir in the 1 3/4 C flour. Scoop out 1" balls of dough and drop them into the soup, then cover the pan and cook over low heat for 15 minutes. Let the soup rest for five minutes. Garnish with remaining herbs.
