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Chicken And Dumplings With Chablis

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  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.

Recipe Summary

Main Dish

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Chicken And Dumplings With Chablis Recipe