Chicken and Dumplings

By AuntieGooper

Ingredients

• 4 Chicken breasts with skin, boneless
• Salt
• Pepper
• Flour
• 2 tablespoons oil
• 1 medium onion, finely diced
• 1/2 cup carrot, finely diced
• 1/2 cup celery, finely diced
• 2 jalapenos, finely diced
• 1/4 teaspoon cayenne
• 1 tablespoon thyme, minced
• 6 cups chicken stock
• 1/2 cup heavy cream
• 3 cups self-rising flour
• 3 tablespoons Crisco, cold
• 3/4 -1 cup cold milk

Preparation

Step 1

Season the chicken with salt and pepper. Dredge in flour.

Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots celery, jalapenos, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.

In the meantime make the dumpling dough. In a bowl add the flour, Crisco and milk. Using your hands mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.

Remove the cooked chicken from pan. Remove the skin and discard. Using 2 forks shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon scoop 16 dumplings and drop them into the pot. Cover half way with the lid and simmer for 20 minutes. Season with salt and pepper.