Chicken and Dumplings

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 cup chablis wine dry white
• 3 cups chicken broth ready-to-serve canned
• 0.3 cup flour all-purpose
• 1.3 cups flour all-purpose
• 2 teaspoons garlic minced
• 0.3 cup butter 
• 12 small onions boiling
• 0.8 teaspoon pepper divided freshly ground
• 1 teaspoon salt divided
• 0.3 cup shortening 
• 1 teaspoon thyme leaves dried whole
• 3 tablespoons vegetable oil divided
• 1 cup whipping cream 
• 0.7 cup milk whole
• 3 pound broiler-fryer 
• 3 pound broiler-fryer 

Equipment

• frying pan
• paper towels
• blender
• dutch oven

Directions

1. Sprinkle chicken with thyme, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Cook in 2 tablespoons hot oil in a Dutch oven over medium-high heat 8 minutes, turning to brown all sides. Stir in broth and wine; bring to a boil. Cover, reduce heat, and simmer 15 minutes.
2. Drain chicken, reserving broth mixture. Wipe drippings from pan with a paper towel.
3. Saute onions in 1 tablespoon hot oil in a skillet over medium-high heat 5 minutes.
4. Add garlic; saute 1 minute.
5. Melt margarine in Dutch oven over low heat; add 1/4 cup flour, stirring until smooth. Cook 1 minute, stirring constantly.
6. Add reserved broth mixture; cook over medium heat, stirring constantly, until mixture is slightly thickened and bubbly. Stir in whipping cream.
7. Add chicken and onion mixture to broth mixture; bring to a boil.
8. Combine 1 1/3 cups flour, baking powder, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper; cut in shortening with a pastry blender until mixture is crumbly.
9. Add milk; stir with a fork until dry ingredients are moistened. Drop batter by large spoonfuls into boiling broth mixture; cover, reduce heat to medium-low, and simmer 20 minutes or until dumplings are done.