STOVETOP CHICKEN WITH HERB DUMPLINGS

FOR THE CREAMY CHICKEN STEW

1 tablespoon (15 mL) of vegetable oil

1 tablespoon (15 mL) or so of butter

2 boneless, skinless chicken breasts

1 large onion, chopped

2 celery ribs, diced

1 large carrot, diced

4 garlic cloves, thinly sliced

2 tablespoons (30 mL) of all-purpose flour

1 cup (250 mL) of white wine

1 cup (250 mL) of whipping cream

1 cup (250 mL) of water

1 cup (250 mL) of frozen green peas or corn

1 tablespoon (15 mL) of fresh thyme

1 teaspoon (5 mL) of salt

Lots of freshly ground pepper

FOR THE TENDER DUMPLINGS

1 cup (250 mL) of all-purpose flour

2 teaspoons (10 mL) of baking powder

½ teaspoon (2 mL) of white sugar

½ teaspoon (2 mL) of salt

A handful of chopped fresh parsley (or 2 green onions, thinly sliced)

½ cup (125 mL) of milk

¼ cup (60 mL) of butter, melted

Description

Start making the stew. Heat your favorite heavy skillet over medium-high heat. Pour in the vegetable oil, then add the butter (the oil prevents the butter from burning). Add and sear the chicken breasts, building a golden-brown crispy crust on each side, about 15 minutes total. Remove the delicious chicken to a plate.

To the skillet, add the onions, celery, carrot and garlic along with a splash or two of water to loosen and dissolve all the flavorful browned bits. Stir and cook until sizzling, 5 minutes or so. Reduce the heat to medium. Sprinkle in the flour and stir until it’s evenly absorbed by the butter. Pour in the wine and stir the works again. Pour in the cream and water and continue cooking, stirring often, until the sauce is beautifully thickened and smooth.

Meanwhile, chop the chicken into bite-size pieces. Return them to the pan along with the peas. Season with thyme, salt and pepper. Turn off the heat.

To make the dumplings, in a medium bowl, whisk together the flour, baking powder, sugar and salt. Stir in the parsley. Add the milk and melted butter, and stir together until the dough is just blended. Return the chicken stew to a slow simmer. Spoon 10 or 12 dumplings over the stew. Cook, uncovered, for 10 minutes, then cover tightly and cook until the dumplings are fluffy and tender, about 10 more minutes. Spoon, serve and share!