Here's what you'll need:
4 chicken breasts, bone-in, skin on
olive oil
salt and pepper
dumplings:
2 c flour
1 TBSP baking powder
1 tsp salt
2 eggs, beaten
3/4 c buttermilk
sauce:
2 TBSP butter
2 TBSP oil
2 carrots, peeled and diced
2 cloves garlic, minced
1 small onion, chopped
1/4 c flour
6 c chicken stock
1/4 c half-n-half
salt and pepper, to taste
Preheat oven to 375.
Place chicken, skin side up, on a sheet tray. Drizzle with olive oil; sprinkle with salt and pepper.
Bake for 45-60 minutes, until the juices run clear.
Cool slightly. Remove meat from the bones; tear into large pieces. Set aside.
Next, melt the butter with the oil in a large pot.
Add the carrot, garlic and onion. Sprinkle with salt and pepper. Cook until the onion is soft, about 5 minutes.
Sprinkle with 1/4 cup of flour. Stir well, to coat all the vegetables.
Cook 2 minutes, until thick.
Add chicken stock, 1 cup at a time, stirring well after each addition.
Keep cooking, over medium heat, until sauce is thick enough to coat a spoon, about 15 minutes. While this is cooking, make the dumplings.
Combine flour, baking powder and salt in a bowl. Whisk together. Make a hole in the center.
Pour the eggs and buttermilk into the hole in the flour mixture. Stir with a spoon until it looks like thick cake batter.
When the sauce has thickened enough, add the half-n-half. Return to a simmer.
Drop the dumplings onto the surface of the sauce. Do not crowd them!
Cover; cook 10 minutes. Uncover and cook 10 minutes more, until dumplings are fluffy and firm.
Season with salt and pepper before serving. Serves 6-8.
Enjoy!
