Sarasota's Chicken and Dumplings With Artichokes & Leeks

• 2 chicken breasts, cut into bite size pieces (boneless skinless)
• 4 chicken thighs, cut into bite size pieces (boneless skinless)
• 1 large leek, chopped white and light green
• 1 medium onion, diced
• 1 small fennel bulb, thin sliced
• 1 (15 ounce) can water-packed artichoke hearts, rough chopped
• 2 celery ribs, diced
• 4 cups chicken stock
• 12 cup white wine
• 3 teaspoons garlic, minced
• 1 teaspoon fresh thyme
• 1 bay leaf
• 2 teaspoons lemon juice
• 1 tablespoon lemon zest
• salt
• pepper
• 2 tablespoons cornstarch (add the cornstarch to a tablespoon of water to make a slurry or a thickening mix)
• 2 tablespoons olive oil (to saute the vegetables)
• 2 cups Bisquick baking mix
• 23 cup milk
• 2 tablespoons chopped fresh parsley
• 14 cup parmesan cheese
• salt (optional, go light on the salt as the broth is already salty)
• 12 teaspoon ground black pepper
• scallion (green part only)

1. Stew -- Two stages.
2. First add the oil to a large deep pan and saute the chicken until lightly golden brown.
3. About 5 minutes or less.
4. Remove and set to the side.
5. Now add a little more oil if necessary, but it should be ok, and add the the leeks, onion, celery, garlic and fennel.
6. Saute until soft and translucent, about 5-10 minutes.
7. Add in the artichokes and cook another 2-3 minutes.
8. Then add the chicken back inches.
9. Broth -- To that pan, add the chicken stock or broth, white wine, bay leaf, fresh thyme, lemon juice, lemon zest and pepper.
10. Go easy on the salt as the chicken broth is salty.
11. Just taste after it has simmered a bit to adjust any seasoning.
12. Let simmer 20 minutes as you make the dumplings.
13. Simmer on medium low heat.
14. Before adding the dumplings I add the cornstarch mixture to thicken the sauce slightly.
15. Just stir in and it will thicken in just seconds.
16. Dumplings -- Mix the Bisquick or Jiffy baking mix, milk parsley, pepper, salt (optional), and parmsean cheese.
17. Don't over mix.
18. Just mix to combine.
19. Spoon heaping tablespoons about the size of a golf ball onto the the chicken broth, Cover, with either a lid or aluminum foil and cook 15 minutes on medium (not quite boiling) heat until they puff up.
20. I love to garnish with the greens from scallions.
21. ENJOY!

chicken breasts, chicken thighs, onion, fennel, water, celery, chicken stock, white wine, garlic, thyme, bay leaf, lemon juice, lemon zest, salt, pepper, cornstarch, olive oil, bisquick baking, milk, parsley, parmesan cheese, salt, ground black pepper, scallion

Taken from www.food.com/recipe/sarasotas-chicken-and-dumplings-with-artichokes-leeks-392092 (may not work)