Chicken And Dumplings

• For the chicken stew:
• 3 tablespoons butter
• 2 cups onion, diced
• 2 cups carrots, sliced 1/4" thick
• 2 cups celery, diced
• 2 teaspoons minced fresh thyme
• 1 teaspoon minced fresh rosemary
• 1 teaspoon minced fresh sage
• 1/4 cup flour
• 1/2 cup dry white wine
• 1 tablespoon fresh lemon juice
• 8 cups chicken broth
• 1 cup whole milk
• 1/2 cup heavy cream
• 3 cups cooked chicken, shedded
• 1/2 cup fresh or frozen peas (optional)
• For the dumplings:
• 2 cups flour
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1/4 fresh parsley, chopped
• 3 tablespoons butter
• 1 cup milk

1. Sweat onion, carrot, celery, and herbs in butter in a covered dutch oven or large pot over mediam-low heat. Cook for 15 minutes, or until carrrot is fork tender. Stir in flour and cook 1 minute.
2. Deglaze with wine and lemon juice, then whisk in broth, milk, and cream. Add chicken, peas, salt and pepper. Make the dumplings.
3. Mix flour, baking powder, salt and parsley in a medium bowl. Heat butter and milk to simmer and add to dry ingredients. Mix with a fork until mixture just comes together. Drop by spoonfuls on top of the chicken stew. Cover and simmer 15 minutes.

chicken, butter, onion, carrots, celery, thyme, fresh rosemary, fresh sage, flour, white wine, lemon juice, chicken broth, milk, heavy cream, chicken, flour, baking powder, salt, parsley, butter, milk

Taken from www.epicurious.com/recipes/member/views/chicken-and-dumplings-53099421 (may not work)