If you think chicken and dumplings is always a down-home
dish, this elegant version may surprise you. And yes, it proves that
Southerners do make drop dumplings. :lol:


1 (4 lb.) chicken


8 T. chicken fat, or combination of butter and oil
1 C. chopped onion
2 C. sliced fresh mushrooms
1 clove garlic, minced
9 T. flour
6 C. chicken stock
1/2 C. heavy cream
Salt, black pepper, hot pepper sauce to taste


1 1/2 C. flour, preferably low-protein Southern brand
2 tsp. baking powder
1 tsp. salt
1 tsp. sugar
1 egg, beaten, with milk added to make 7/8 C.
2 T. chopped, fresh basil or 2 tsp. dried
2 T. chopped fresh parsley
4 T. chopped green onions (white and green parts)

Cover chicken with water, bring to boil, reduce heat and
simmer 1 to 2 hours, until chicken is cooked.

Strain broth and chill until fat has risen to the top. Skim off
fat and reserve both broth and fat. Remove meat from
chicken, chopping into bite-size pieces. Discard bones,
skin and cartilage. Can be made up to 24 hours in advance
and refrigerated.

To make sauce: heat chicken fat, or a combination of butter
and oil over medium heat in a large saucepan with a lid.
Sauté onion until translucent. Add mushrooms and cook
until moisture evaporates, about 7 minutes. Stir in garlic and
cook 1 to 2 minutes. Sprinkle flour over the vegetables and
cook briefly; don’t let it brown. Pour in the stock and stir up
browned bits, then stir in cream. Cook at a simmer, stirring
frequently, for 15 minutes. Season with salt, pepper and hot
sauce. Stir in the reserved chicken meat. Cook 10 to
15 minutes.

Make the dumplings: Sift the flour, baking powder, salt and
sugar together twice. Make a well in the center of the dry
ingredients and add the milk/egg mixture. Gently fold in the
herbs and green onions.

Drop by large spoonsful into simmering sauce (dumplings
can be very close together.) Cover immediately and reduce
heat so liquid bubbles but doesn’t boil. Cook 10 minutes.
Serve immediately.

Makes 8 to 10 servings; can be halved.

B-man :wink: