Chicken Ragout With Pumpkin Dumplings

Ingredients

• 1 teaspoon Dried thyme
• 1/2 teaspoon black pepper ground
• 3/4 pound boneless chicken breast halves
• 3/4 pound chicken thighs boneless
• 1 tablespoon Vegetable oil
• 1 pound small whole onions
• 6 cups shitake mushrooms sliced
• 3 cups chicken broth
• 1/2 cup dry white wine
• 2 cloves garlic minced
• 1/4 cup All purpose flour
• 1/2 teaspoon salt
• 1 cup All purpose flour
• 1 tablespoon parsley minced
• 1 teaspoon Baking powder
• 1/2 teaspoon Baking soda
• 1/2 teaspoon salt
• 1/4 teaspoon Black pepper
• 1 1/2 tablespoon shortening
• 1/2 cup pumpkin cooked and mashed
• 1/2 cup Buttermilk
• 1 cup sour cream
• 1 tablespoon fresh parsley minced

Instructions

1. Sprinkle thyme and 1/2 teaspoon pepper over chicken pieces. Heat oil in a large Dutch oven over medium-high heat. Add chicken
2. pieces; cook 5 minutes on each side or until browned. Remove chicken from pan; set aside. Add onions to pan; saute 5 minutes
3. or until lightly browned. Remove from pan; set aside. Add mushroom caps and 1/4 cup broth to pan; cook 3 minutes or until
4. moisture evaporates, stirring constantly. Return chicken and onions to pan. Add 2-1/2 cups broth, wine, and garlic; bring to
5. a boil. Reduce heat, and simmer 1 minute. Place 1/4 cup flour and 1/2 teaspoon salt in a small bowl. Gradually add remaining
6. chicken broth, stirring with a wire whisk until well-blended; add to pan. Cover and simmer 20 minutes, stirring occasionally.
7. Combine 1 cup flour and next 5 ingredients (1 cup flour through 1/4 teaspoon pepper) in a bowl; cut in the shortening with a
8. pastry blender or 2 knives until mixture resembles coarse meal. Add pumpkin and buttermilk to the flour mixture, ! stirring
9. just until moistened; set dough aside. Add sour cream to chicken mixture; stir well. Drop dough onto chicken mixture to form
10. 6 dumplings. Cover and simmer 20 minutes. Remove from heat; sprinkle with 1 tablespoon parsley.