Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms. Stir in the parsley and peas and remove from the heat.įor the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.Īdd the chicken and the chicken stock to the pot and stir to combine. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Stir in the butter until completely melted. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes. For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering.
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