Rustic Chicken and Dumplings

So I went to Kroger with no idea what I was going to make for dinner.

I walked past the chicken and thought I'd do a rotisserie chicken, simple and delicious.

So I ventured over to find the perfect veggie compliment.

Kroger had a package of different veggies meant for stew; carrots, celery, onions, cabbage

and a few other things.  It immediately reminded me of the veggie

portion of chicken and dumplings.  BAM!

Mind changed!

I quickly looked up a recipe to get the right ingredients, I didn't like the

recipe, but I had my base.  I saw Trisha Yearwood make C & D on tv, so

I combined the recipes and used what I liked from each.

Ingredients included onions, celery, carrots (the holy trinity), garden thyme,

chicken stock, sherry and a whole chicken.

I boiled the chicken for 2 hours until it was fall-off-the-bone tender.

After that I sauteed that trinity in butter and olive oil and thyme.

I added some flour to soak up the fat, then added sherry and 

unsalted chicken stock.  Then I simmered it for a while.

I used flour, baking soda, salt, butter, milk and thyme to create

the dough for the dumplings.  I rolled it out thin.

And cut it into un-uniform pieces.

I plopped the dumplings into the bubbling, gooey sauce.

I let it cooked, covered, for 15 minutes. 

This is how it looked right before it was vortex-sucked into my

pie hole!

This was probably the best C & D that I've ever had.

The Dutchess said that first.

The broth was thick and creamy and savory and full of chickeny

goodness.  Zachary ate almost an entire bowl.

I would have to say that not only was it the best C & D, but its in 

the top 5 things I've cooked since starting FFF.

Best thing, is that there is a lot left over, so I will relive this

awesomeness tomorrow!!!!

Father definitely fed the flock, and will again!!!