Cook time: 45 minutes
Yield: 6 Servings
Ingredients
4 Chicken breasts with skin, boneless
Salt
Pepper
Flour
2 tablespoons oil
1 medium onion, finely diced
1/2 cup carrot, finely diced
1/2 cup celery, finely diced
2 jalapenos, finely diced
1/4 teaspoon cayenne
1 tablespoon thyme, minced
6 cups chicken stock
1/2 cup heavy cream
3 cups self-rising flour
3 tablespoons Crisco, cold
3/4 -1 cup cold milk
Directions
Season the chicken with salt and pepper. Dredge in flour.
Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots celery, jalapenos, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.
In the meantime make the dumpling dough. In a bowl add the flour, Crisco and milk. Using your hands mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.
Remove the cooked chicken from pan. Remove the skin and discard. Using 2 forks shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon scoop 16 dumplings and drop them into the pot. Cover half way with the lid and simmer for 20 minutes. Season with salt and pepper.
