Chicken and Dumplings

• servings: 6 servings
• active time: 15 minutes
• total time: 45 minutes

Ingredients

1/4 cup unsalted butter

1 medium sweet onion (diced)

2 carrots (peeled and diced)

2 ribs celery (diced)

2 cloves garlic (minced)

1 1/4 teaspoons poultry seasoning

1/4 cup all-purpose flour

4 cups coarsely shredded rotisserie chicken

6 cups chicken stock

1/2 cup dry white wine

1/2 cup heavy cream

Kosher salt and freshly ground black pepper (to taste)

1/2 cup frozen green peas (thawed)

2 tablespoons chopped fresh parsley leaves

3 tablespoons unsalted butter (cold)

1 1/2 cups self-rising flour

3/4 cup buttermilk

Directions

Melt butter in a large stockpot or Dutch oven over medium heat. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.

Stir in garlic and poultry seasoning until fragrant, about 1 minute.

Whisk in flour until lightly browned, about 1 minute.

Stir in chicken, chicken stock and wine. Bring to a boil; reduce heat and simmer, stirring occasionally, until thickened and flavors have blended, about 15 minutes.

Stir in heavy cream; season with salt and pepper, to taste.

Working in batches, gently stir in dumplings. Cover, reduce heat and simmer, stirring occasionally, until dumplings are cooked through and tender, about 5-8 minutes.

Stir in peas and parsley until heated through, about 1-2 minutes.

Serve immediately.

for the dumplings

Grate butter using the large holes of a box grater. Stir into the flour.

Add buttermilk and stir using a rubber spatula until a soft dough forms.

Working on a lightly floured surface, knead the dough 3-4 times until it comes together. Using a rolling pin, roll the dough into 1/4-inch thickness. Cut dough into bite-size pieces.

Notes

Do I have to use white wine?

Additional chicken stock can be used for white wine as a non-alcoholic substitute.

What can I substitute for self-rising flour?

For 1 cup self-rising flour, you can substitute 1 cup all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1/4 teaspoon baking soda.