• Southern Soups - 17

    From Dave Drum@1:3634/12 to All on Sat Aug 10 16:28:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: The Best Chicken & Dumplings
    Categories: Poultry, Breads, Vegetables, Dairy, Herbs
    Yield: 8 servings

    3/4 c A-P flour, divided
    1/2 ts (ea) salt & fresh ground
    - pepper
    3 lb Broiler/fryer 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 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
    Add'l 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

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