EFK Country Chicken & Dumplings

Directions

1. Cook chicken gently in the seasoned broth until it reaches 165°F, then remove and shred. In the black Staub Dutch oven, cook onion, carrots, and celery in butter until beginning to soften. Add garlic briefly, then chicken stock, salt, black pepper, and thyme. Return shredded chicken and add milk or cream. For dumplings, combine flour, baking powder, and salt. Cut in cold butter, then stir in enough milk to create a soft dough without overworking it. Bring the chicken mixture to a gentle simmer. Drop spoonfuls of dumpling dough evenly over the surface. Cover the Staub tightly and simmer without lifting the lid for about 15 minutes, until dumplings are puffed and cooked through. Check doneness before serving and adjust broth seasoning and consistency if needed.