Chicken Stew With Sour Cream Dumplings - cooking recipe

Ingredients

Stew
1 large chicken, cut up
6 carrots, cut in 1-inch pieces
6 celery ribs, cut in 1-inch pieces
1/2 cup onion, coarsely chopped
2 chicken bouillon cubes or 2 tablespoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup flour
1 cup milk
1/2 teaspoon Kitchen Bouquet
Dumplings
1 1/2 cups flour
1 tablespoon baking powder
3/4 teaspoon salt
1/2 teaspoon thyme
3/4 cup sour cream
3/4 cup milk
2 tablespoons oil

Preparation

Place chicken, carrots, celery,onion, boullion cubes or granules, salt, and pepper in stock pot or dutch oven with enough water to cover.
Bring to boil, lower heat, simmer 3 hours covered.
Remove chicken, cool enough to handle, then strip meat from bones.
Remove veggies.
At this point, make dumplings:
Mix 1 1/2 cups flour,baking powder,3/4 t. salt, and thyme together.
Mix sour cream, 3/4 cup milk and oil together.
Fold sour cream mix into flour mix. Beat by hand until thoroughly mixed. Set aside.
Bring broth to boil.
Mix 1/2 cup flour, 1 cup milk and Kitchen Bouquet; add to boiling broth.,.
Cook, whisking constantly, until thick and bubbly.
Return chicken meat and veggies to broth.
Drop dumpling mix by serving-spoonfuls on simmering stew.
Cover tightly, cook 20 minutes without lifting cover.
Pick will come out clean when dumplings are done.