Chicken and Dumplings

• 6 chicken thighs
• 1/2 onion
• 1 stalk celery
• 3 cloves garlic
• 1/2 tsp ginger
• 6 mushrooms
• 1/2 tsp sage
• 1/2 tsp thyme
• 2 tomatoes or one can – diced
• 4 C chicken stock
• 2 bay leaves
• 1 small can baby peas
• 1 tsp lemon juice
• 2 TBL butter

Or buy a pre-cooked chicken and shred it

• 1 CU all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1/2 CU whole milk
• 2 tablespoons chopped fresh chives

or buy Pillsbury crack and bake dinner rolls

1. Sift together the flour, baking powder, and salt.
   – Repeat 3 times (this makes the dumplings very light).
2. Mix all ingredients together quickly
   – Do not overmix of they will become tough
3. Set aside for 10 minutes
4. Roll dumplings flat and cut into noodles, into 1/2 inch balls and roll round, or wrap around pieces of cheese for “bags of gold”
5. Chicken stock should be barely simmering, or dumplings will fall apart
6. Cover and cook (maintaining a simmer) for 10 – 12 minutes

Alternate Dumpling Mixture

1 C Ricotta cheese
2 egg yolks
salt
Just enough flour to allow you to form small balls
Cook about 3 minutes each – or until they rise