Chicken And Drop Dumplings - cooking recipe

Ingredients

Stew
1/4 cup butter
2 cups onions, diced
1 cup celery, diced
2 teaspoons fresh thyme, minced, packed
1 teaspoon fresh rosemary, minced, packed
1 teaspoon fresh sage, minced, packed
1/4 teaspoon cayenne pepper
1 cup all-purpose flour
1/2 cup dry white wine
8 cups chicken broth
1/4 cup heavy cream
3 cups cooked chicken, shredded
1/2 cup frozen peas
1 tablespoon fresh lemon juice
1/4 teaspoon white pepper
3 ounces baby carrots, peeled
3 ounces squash, assorted baby squash, halves
3 ounces green beans, trimmed
Dumplings
1 cup buttermilk
4 1/2 tablespoons unsalted butter
2 1/4 cups cake flour
1 1/2 tablespoons fresh parsley, chopped
3 3/4 teaspoons baking powder
2 teaspoons kosher salt

Preparation

Preheat oven to 375\u00b0F.
Sweat onion, celery, herbs, and cayenne in butter in a covered Dutch oven over medium heat for 5-8 minutes until vegetables are softened. Stir in flour and cook 1 minute; don't worry about clumps.
Deglaze with wine, whisk in cicken broth, and simmer 15 minutes, or until thickened. Whisk in cream. Add chicken, peas, lemon juice, salt, and pepper; bring to a simmer. Stir carrots, squash and green beans into stew.
Meanwhile, make the dumpling dough. Warm buttermilk and 3 tablespoons butter in for the dumplings in a saucepan over low heat until butter melts (do not worry if the buttermilk curdles).
Combine cake flour, parsley, baking powder, and salt in a bowl. Stir buttermilk mixture into dry ingredients to form a wet dough.
Drop dough onto simmering stew with a cookie scoop or spoon. cover, transfer pot to the oven, and steam 15 minutes, or until a toothpick inserted in the dumplings comes out clean.