Chicken and Dumplings

8 people

3 lb chicken (cut in chunks)
1 c flour seasoned
2 T unsalted butter
1 T Oil
4 Leeks (wash and slice thin/white and pale green parts)
4 Shallots (sliced thin)
4 Carrots (peeled, halved, sliced)
2 Celery Ribs with leaves (sliced)
2 bay leaves
½ dry thyme
3 c chicken broth

Dumplings:
1 ½ c flour
½ yellow corn meal
1 T Bake Powder
½ t salt
1 c and 3 T half and half

Dredge Chicken chunks in flour and fry in pan then set aside.

Using same pan cook leeks and shallots about 5 min. add carrots, celery, bay leaf, thyme cook about 10 min.
Boil chicken broth and add chicken and veggie mixture then reduce heat.
Dumplings – mix all ingredients and spoon drop dumplings on top of chicken cover and cook about 12 – 15 min.
Dumplings are done when a toothpick test comes out clean

Serve with Salad