How I Make Melt In Your Mouth Chicken and Dumplings

Von Sip and Feast · 90 Min.

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Zubereitung

1. Pat the chicken thighs very dry, then season both sides with salt and pepper.
2. Heat a wide Dutch oven over medium heat with the olive oil. When shimmering, sear the thighs about 5 minutes per side until browned. Move them to a board and let cool, then cut into bite-sized pieces.
3. In the same pot, add the butter, onion, carrot, celery and a pinch of salt. Cook until soft, about 7-10 minutes. Add the garlic and cook 1-2 minutes until fragrant.
4. Stir in the flour and cook about 2 minutes until no white specks remain. Turn the heat to high, add the white wine and cook 30 seconds. Whisk in the chicken stock and chicken base, scraping the bottom of the pot to lift browned bits.
5. Add the chicken, thyme, sage, Worcestershire sauce, peas and heavy cream. When boiling, reduce heat to low, cover slightly ajar and simmer at least 15 minutes. Taste and adjust salt and pepper.
6. In a large bowl, combine the cake flour, baking powder, onion powder, granulated garlic, thyme, sage and salt.
7. Add the melted butter, sour cream and milk, and mix gently until just combined.
8. Drop the batter by small cookie scoops into the simmering soup, leaving space between them. Cover slightly ajar and cook 12-15 minutes, until a dumpling is tender when tested.
9. Remove from the heat and top with parsley and green onions.

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