Easier Chicken and Dumplings
Ingredients
- 5 cups chicken broth homemade
- 2 pounds boneless chicken breasts
- 5 tablespoons butter
- 4 carrots peeled and sliced 1/4“ thick
- 1 large onion chopped fine
- 1 teaspoon salt
- 3 cloves garlic minced
- 6 tablespoons rice flour
- 3/4 cup Dry sherry
- 1/3 cup Heavy cream
- 1/2 teaspoon Dried thyme
- 2 Bay leaves
- 1/2 teaspoon pepper
- 1 1/2 cup Frozen Peas
- 4 tablespoons Fresh parsley minced
- 2 cups sprouted spelt
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 1/3 cup Heavy cream
Instructions
- For the stew bring broth to simmer in dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked, about 10 minutes. Transfer chicken to plate and tent loosely with foil. Transfer broth to large bowl.
- Return empty dutch oven to medium-high heat, and melt butter. Add carrots, onion, and salt. Cook until softened, about 7 minutes. Stir in garlic and cook 30 seconds. Stir in flour and cook stirring for 1 minute. stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low and simmer until stew thickens, about 20 minutes.
- For the dumplings, stir flour, baking powder, and salt in a large bowl. Stir in cream until incorporated (dough will be very thick and shagge)
- To finish, discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with accumulated juices, peas, and 3 tbs parsley. Using an ice cream scoop, drop golf ball sized dumplings onto stew about 1/4 inch apart (you should have 16-18 dumplings) reduce heat to low, cover and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining parsley. Serve.
