YOUR CHICKEN AND DUMPLINGS OR MINE ?

Soft and tender chicken pieces and vegetables in a delicious creamy sauce topped with the fluffiest dumplings. This is my version of the classic dish and the recipe is a keeper! The only chicken and dumplings recipe you will ever need. I have been making this for over 30 years. (RECIPE BELOW)

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The recipe for my Chicken and Dumplings ...
Makes 4 portions

4 chicken breasts
6 carrots (peeled and cut into bite size pieces)
4 sticks celery (cut into bite size pieces)
1 large onion (peeled, halved and sliced)
1/2 tsp thyme
1 TBS olive oil
1 quart chicken broth
1 cup heavy cream
1/2 stick butter
1/2 cup flour
salt and pepper to taste

For the dumplings;
8 oz self rising flour
4 oz Atora suet
1/2 tsp salt
1/4 tsp black pepper
Water to thicken the dough
1/2 cup chopped parsley

Add the olive oil and vegetables to a large skillet and heat on high, stirring. Add the thyme and then the chicken broth and bring to a boil. Turn the heat to a simmer and add the chicken. Cook for about 15-20 minutes or until the chicken is tender and vegetables are cooked.

Strain off the vegetables, keeping the broth. Add the butter to the skillet and return the pan to the stove, stir in the flour. Whisk in the broth, season with salt and pepper and add the cream.

Cut the chicken into bite size pieces and return the chicken and vegetables to the sauce. bring to the boil.

Make the dumplings - In a large bowl mix the flour, salt and suet. Add cold water and stir in the flour mix to make a ball. Divide into golf ball size dumplings and place on top of the chicken and sauce. Cook for about 6-8 minutes and turn them upside down. Cook another 4 minutes. Serve with chopped parsley sprinkled on top just before serving.