How I Make Melt In Your Mouth Chicken and Dumplings

Today we're making Creamy Chicken and Dumplings - this recipe is pure comfort!
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Lodge 7.5qt Dutch oven: https://amzn.to/3Zu0tNc
OXO Splash Guard: https://amzn.to/3MyXU83
Olive-Wood Handcrafted Salt Box: https://amzn.to/4h9eiKr
Sectioned Wood Salt Box: https://amzn.to/46bSWqJ
Better than Boullion Chicken Base: https://amzn.to/3N6bCQy
Faay Flat Edge Wooden Spoon: https://amzn.to/3UW5oaE
Mac Chef's Knife: https://amzn.to/48xkbvt
Workhorse Cutting Board: https://amzn.to/3kIgyvC

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***PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS***
https://www.sipandfeast.com/chicken-a...

INGREDIENTS
FOR THE SOUP
2 tablespoons (30g) olive oil
2 pounds (908g) boneless skinless chicken thighs
5 tablespoons (70g) butter
1 medium onion - diced
2 large carrots - diced
2 ribs celery - diced
5 cloves garlic - minced
7 tablespoons (56g) all-purpose flour
1/2 cup (120g) dry white wine optional
5 cups (1.2kg) low-sodium chicken broth or stock
1 tablespoon Better than Bouillon reduced-sodium chicken base
1 cup (170g) thawed frozen peas
2 teaspoons Worcestershire sauce
1/2 teaspoon ground dried sage
1 teaspoon dried thyme
1 cup (240g) heavy cream
3 tablespoons flat-leaf Italian parsley - minced
3 green onions - minced
salt and pepper - to taste
FOR THE DUMPLINGS
2 cups (260g) cake flour can sub all-purpose flour
2 teaspoons baking powder
1/2 teaspoon fine sea salt
1 teaspoon onion powder
1/2 teaspoon granulated garlic
1/2 teaspoon dried thyme
1/2 teaspoon ground dried sage
3/4 cup (180g) whole milk
3 tablespoons (42g) butter melted
1/4 cup (60g) sour cream

VIDEO EDITOR:
Billy Mark: @bluecrestproductions

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