Chicken And Dumplings

• 1 (3-pound) broiler-fryer, cut up
• 1 teaspoon dried whole thyme
• 1 teaspoon salt, divided
• 3/4 teaspoon freshly ground pepper, divided
• 3 tablespoons vegetable oil, divided
• 3 cups canned ready-to-serve chicken broth
• 1 cup Chablis or other dry white wine
• 12 small boiling onions
• 2 teaspoons minced garlic
• 1/4 cup margarine
• 1/4 cup all-purpose flour
• 1 cup whipping cream
• 1 1/3 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 cup shortening
• 2/3 cup whole milk

1. Sprinkle chicken with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook in 2 tablespoons hot oil in a Dutch oven over medium-high heat 8 minutes, turning to brown all sides. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes. Drain chicken, reserving broth mixture. Wipe drippings from pan with a paper towel. Saute onions in 1 tablespoon hot oil in a skillet over medium-high heat 5 minutes. Add garlic; saute 1 minute.
2. Melt margarine in Dutch oven over low heat; add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly. Add reserved broth mixture; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in whipping cream. Add chicken and onion mixture to broth mixture; bring to a boil.
3. Combine 1 1/3 cups flour, baking powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cut in shortening with a pastry blender until mixture is crumbly. Add milk; stir with a fork until dry ingredients are moistened. Drop batter by large spoonfuls into boiling broth mixture; cover, reduce heat to medium-low, and simmer 20 minutes or until dumplings are done.

thyme, salt, freshly ground pepper, vegetable oil, chicken broth, chablis, boiling onions, garlic, margarine, allpurpose, whipping cream, flour, baking powder, shortening, milk

Taken from www.myrecipes.com/recipe/chicken-dumplings (may not work)