My mom only made this once or twice that I can recall. At that time, she had to cook the chicken ahead of time and debone it, which was more labor intensive.

I use boneless thighs for this, as the meat remains moist. Breast tends to be dry. The dumpling recipe is Mom’s from the Steak & Dumplings recipe.

Chicken & Dumplings

CHICKEN:

• 1-1/2 lbs boneless chicken thighs
• oil
• salt & ground black pepper
• 1/2 tsp granulated garlic
• 1/2 tsp thyme
• 2 cups dry white wine OR 1 cup dry white wine and 1 cup water or stock

DUMPLINGS:

• 1-1/2 cups flour
• 3 tsp baking powder
• 3/4 tsp salt
• 1/4 tsp nutmeg (optional)
• 2/3 cup milk

Season the chicken with salt & pepper. Heat 2 to 4 Tbsp cooking oil in a large covered skillet. Brown the meat well. Add garlic and thyme, then add the wine to deglaze the pan. Cover and reduce heat to low; simmer for 20 minutes.

Blend the flour, baking powder, salt, and nutmeg. Stir in the milk to form a wet but firm dough. If it’s a dry, add a bit more milk.

Add enough water to the chicken to nearly cover it, and bring to a boil. Drop dumplings by spoonfuls onto meat. Cover tightly and reduce heat to low. Simmer for for 15 minutes, or until dumplings are done. Watch that the liquid in the pan does not evaporate — in low humidity conditions the pan can go dry; add 1/2 cup water, as needed.

Mustard Ginger Chicken

1 Tbsp olive oil
1 Tbsp butter
4 to 6 boneless chicken thighs, cut in strips
1/4 tsp seasoned salt
1/4 tsp ground black pepper
1/2 tsp ground mustard
1/2 tsp ground ginger
14 oz can chicken stock
2 Tbsp corn starch

Brown chicken in oil and butter in a large saute pan, seasoning with salt, pepper, ginger, and mustard. Add chicken stock and stir to scrape up browned bits on bottom of pan. Bring to a boil, cover, and reduce to low heat. Simmer for 20 minutes.

Remove chicken to a bowl. Increase heat to high and bring stock to a boil. Mix corn starch with 1/4 cup water and pour into the stock, stirring constantly until thickened. Turn off heat and stir chicken into broth. Serve over pasta. [We used cheese tortellini.]

Note: Seasoning amounts are guesstimates of what I used, I don’t often measure things — season to taste.