Chicken And Dumplings With Chablis
|Broiler fryer||3 Pound, cut up|
|Dried thyme||1 Teaspoon|
|Salt||1 Teaspoon, divided|
|Ground pepper||3⁄4 Teaspoon, divided|
|Vegetable oil||3 Tablespoon, divided|
|Canned chicken broth||3 Cup (48 tbs)|
|Chablis/Dry white wine||1 Cup (16 tbs)|
|Boiling onions||12 Small|
|Minced garlic||2 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1⁄4 Cup (4 tbs)|
|Whipping cream||1 Cup (16 tbs)|
|All purpose flour||1 1⁄3 Cup (21.33 tbs)|
|Baking powder||2 Teaspoon|
|Shortening||1⁄4 Cup (4 tbs)|
|Whole milk||2⁄3 Cup (10.67 tbs)|
Sprinkle chicken with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
Cook in 2 tablespoons hot oil in a Dutch oven over medium-high heat 8 minutes, turning to brown all sides.
Stir in broth and wine; bring to a boil.
Cover, reduce heat, and simmer 15 minutes.
Drain chicken, reserving broth mixture.
Wipe drippings from pan with a paper towel.
Saute onions in 1 tablespoon hot oil in a skillet over medium-high heat 5 minutes.
Add garlic; saute 1 minute.
Melt margarine in Dutch oven over low heat; add 1/4 cup flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Add reserved broth mixture; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly.
Stir in whipping cream.
Add chicken and onion mixture to broth mixture; bring to a boil.
Combine 1 1/3 cups flour, baking powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cut in shortening with a pastry blender until mixture is crumbly.
Add milk; stir with a fork until dry ingredients are moistened.
Drop batter by large spoonfuls into boiling broth mixture; cover, reduce heat to medium-low, and simmer 20 minutes or until dumplings are done.