Chicken in White Sauce with Herb Dumplings

In a pot place chicken (skin and excess fat removed), vegetables (expect mushrooms and peas), and water with bay leaf, salt and pepper. Bring to a boil and cover and simmer until chicken and vegetables are tender. Drain liquid and reserve chicken and vegetables.

Meanwhile make sauce: In a saucepot melt fat of choice and stir in flour and cook and stir (use whisk) until flour becomes paste like. Cook and stir constantly for a few minutes. Gradually ladle in reserved broth and whisk constantly until mixture thickens, adding more broth gradually (you may not use all) until mixture is a medium thick consistency and comes to a bubble. One may add a bit of half and half to the sauce if desired or even a bit of cooking sherry to taste.

Cook and stir a few minutes longer and remove from heat. Cut or dice up chicken and place in a pot with reserved vegetables, peas and mushrooms. Add white sauce and mix well. Return to heat to a gentle simmer.

Make dumplings: Combine all ingredients with a fork into a soft dough and drop from heaping spoonfuls into chicken mixture. Cover pot and cook at a gentle bubble for 20 minutes. Dumplings will firm up and absorb some of the sauce. Serve in bowls and sprinkle on a bit more parsley and a dash of paprika if desired.

cook's notes

This is down home comfort food. Easy to make, delicious and it can be served with additional rice or noodles.