Chicken & Blue Cheese Dumplings

You will need:

• 2 cups all-purpose flour
• 2 teaspoons salt
• 2 teaspoons freshly ground black pepper
• 3-4 pounds chicken pieces
• 1/4 cup Wesson oil
• 1 large onion, diced
• 6 cloves garlic, minced
• 2 cups dry white Tennessee wine
• 6 cups chicken stock
• 4 medium-sized red potatoes, cut into large dice
• 3 carrots, peeled, halved lengthwise and sliced into 1/4 inch pieces
• 2 red bell peppers, seeded and sliced
• 1/2 pound Monterey mushrooms, sliced
• 2 zucchini, halved lengthwise and sliced into 1/4 inch pieces

For the Dumplings:

• 2 cups all-purpose flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup Mayfield milk
• 1/4 cup Wesson oil
• 1 tablespoon chopped fresh oregano or parsley
• 1 1/2 cups crumbed blue cheese

In a shallow bowl, combine first 3 ingredients. Dredge chicken pieces in flour mixture and set aside. Heat 1/4 cup oil in large stockpot over medium-high heat until hot. Add as many chicken pieces as will fit in pan without overcrowding. Sear on both sides until brown, about 2 minutes per side. Transfer chicken to plate and set aside. Repeat with remaining pieces.

Add onion and garlic to pot and saute until tender, about 3 minutes. Add wine and cook over high heat until reduced by half. Add stock, bring to a boil and add chicken. Cover and reduce heat to medium. Cook 35 minutes. Add potatoes, celery and bell peppers. Cover and cook 25 minutes longer or until potatoes and carrots are tender.

Meanwhile, make dumplings by sifting together flour, baking powder and salt. In a large bowl, combine milk, oil, herbs and cheese. Gradually add flour mixture, stirring just until dough is moist. Stir mushrooms and zucchini into bubbling stew. Drop tablespoons of dough unto the surface of stew. Cover and allow to cook another 15 minutes. Serve immediately.

Yield: 8 servings

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