HOMETOWN CHICKEN & DUMPLINGS

Hometown Chicken & Dumplings image

Provided by Judy Corea

Categories Chicken

Time 2h25m

Number Of Ingredients 12

2 1/2 lbs assorted chicken pieces
1/3 c flour
1/4 c butter
1 c buttermilk
1 can(s) evaporated milk
1 c whole milk or 2% milk
2 Tbsp white wine, medium
1/2 c finely chopped onion
2 tsp minced garlic
1 ea. tsp salt, ground pepper, dry mustard, chives
1/2 c finely chopped carrots
2 Tbsp cooking oil

Steps:

1. DUMPLINGS 2 cups flour 2 tbls. veg oil 1/3 cup milk 1 tsp. salt 1/2 tsp baking soda Extra flour for work surface
2. Melt butter in a large heavy pot, sprinkle flour into butter and quickly whisk to combine. Cook and whisk for a few minutes. Slowly add canned milk allowing mixture to thicken between additions. Continue with buttermilk and milk. Allow to thicken to a fine soup consistancy. Set aside. In another pan lighly brown chicken on all sides in 2 tbls. oil. Remove chicken and add to first pot. In the chicken pan saute onions and garlic. Add powdered mustard, salt & paper and carrots. Add all to chicken pot.
3. Cook covered until chicken falls from bone. Remove chicken and shred pieces. Return to pot and simmer for 20 minutes.
4. Assemble dumpling mixture, remove to floured board, knead 4 or 5 times. Pat out to about 1/4 inch thickness. Cover. When chicken is ready, tear off small amounts of dumpling dough (about 1 inch pieces) and drop onto top of bubbling chicken. Do not overlap pieces. Cover and cook/steam for about 10 minutes. Do not lift lid during steaming time. Serve.