Cook time: 45 minutes | Yield: 6 Servings
- 4 chicken breasts with skin, boneless
- 2 tablespoons oil
- 1 medium onion, finely diced
- 1/2 cup carrot, finely diced
- 1/2 cup celery, finely diced
- 2 jalapeños, finely diced
- 1/4 teaspoon cayenne
- 1 tablespoon thyme, minced
- 6 cups chicken stock
- 1/2 cup heavy cream
- 3 cups self-rising flour
- 3 tablespoons Crisco, cold
- 3/4 to 1 cup cold milk
Season the chicken with salt and pepper. Dredge in flour.
Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots, celery, jalapeños, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.
In the meantime, make the dumpling dough. Mix the flour, Crisco and milk in a bowl. Using your hands, mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.
Remove the cooked chicken from pan. Remove the skin and discard. Using two forks, shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon, scoop 16 dumplings and drop them into the pot. Cover halfway with the lid and simmer for 20 minutes. Season with salt and pepper.