Chicken and Biscuit Dumplings
"Makes about 8 servings..."
INGREDIENTS
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Chicken broth:
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1 (4 1/2-pound) whole chicken
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4 stalks celery, cut into 3-inch pieces
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4 medium carrots, peeled and cut into 3-inch pieces
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1 medium onion, peeled and cut into wedges
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1 tablespoon black peppercorns
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Stew:
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3 tablespoons unsalted butter
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1 1/2 cups coarsely chopped onion
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1 1/2 cups coarsely chopped carrots
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1 cup coarsely chopped celery
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2 cloves garlic, minced
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1/3 cup all-purpose flour
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1/2 cup heavy whipping cream
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1 tablespoon chopped fresh thyme
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1 tablespoon chopped fresh sage
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1 tablespoon chopped fresh parsley
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2 1/4 teaspoons kosher salt
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1/2 teaspoon ground black pepper
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Dumplings:
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1 1/2 cups all-purpose flour
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1 teaspoon baking powder
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3/4 teaspoon kosher salt
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⅛ teaspoon ground black pepper
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1/2 cup whole buttermilk
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1 tablespoon unsalted butter, melted
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1 large egg, lightly beaten
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Garnish: chopped fresh parsley
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