ingredients

4-5 boneless/skinless chicken breasts

4c. Chicken broth (quality with bay leaves)

2 small red potatoes (quartered) OPTIONAL

2 medium onions (quartered)

3 cloves of garlic (don’t over do it)

4 carrots (peeled chopped into ½ inch pieces)

3 celery ribs (chopped into ½ inch pieces)

¾ to 1c. frozen peas (thawed)

½ c. milk or cream OPTIONAL

4T butter

1t. Thyme

2T sherry OR vermouth OR zinfandel OR anything that smells that type of boozy

2c. unbleached all purpose flour

1T baking powder

3/4t. salt

3T butter

1c. milk

fresh minced garlic chives, basil leaves (to your discretion)

instructions

sauté chicken breast in a little butter or oil with onions and potatoes until chicken is white on both sides. add broth and garlic and simmer (covered) until chicken is just cooked through (just turns mostly mostly white – slightly pink). strain broth, reserve. reserve onions and potatoes (rinse if covered in weird chicken foam/fat). reserve chicken, shred into large, little finger sized pieces. rinse pan

add a little water to the pan and steam carrots and celery until carrots are just just tender (i.e. you can stab it with a fork with resistance). reserve. rinse pan.

in a medium bowl mix flour, baking powder, fresh herbs and salt. heat butter and milk to a simmer. pour milk mixture into flour mixture and combine with a fork until it just comes together (i.e. there will probably be flour on the sides of the bowl or in the bottom). form into balls ¾ inch in diameter or flatten into strips. oh, and rinse pan.

add butter into the pan under low heat, until melted add flour and thyme and whisk until fragrant and light to chestnut brown. add sherry and broth and whisk constantly until thickened slightly. stir in optional milk, vegetables and chicken and bring to a simmer (med heat).

lay dumplings on top on surface of simmering mixture and cover. cook for 10-15 minutes until dumplings are cooked through. add peas, salt and pepper to taste. serve immediately.

now, truth be told you could make a vegetarian version of this by using vegetable broth (homemade is always better – make sure to add bay leaves) and omit the chicken...clearly.