Chicken and Southern Dumplings

In ‘Mary Mac’s Tea Room’

• Ready In: 1 hr 30 mins
• Serves: 8

Ingredients

• 1  whole large chicken, cut into serving pieces
• 1  tablespoon salted butter
• 1 1⁄2 teaspoons salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  large egg, lightly beaten
• 1  tablespoon water
• 1  teaspoon salted butter, melted
• 1  cup all-purpose flour
• 1⁄2 cup heavy cream

Directions

1. Place the chicken in a pot and cover with water.
2. Bring to a boil over med-high heat.
3. Decrease the heat to a simmer and cook for about 1 hour.
4. Add the butter, 1 teaspoon salt, and the pepper.
5. Meanwhile, combine the egg, 1 tablespoon water, the remaining ½ teaspoon salt, and the melted butter in a bowl.
6. Slowly add the flour, stirring until the mixture forms a ball.
7. Wrap the dough in plastic wrap and chill for 30 minutes.
8. Turn the chilled dough onto a lightly floured surface and knead a few times (add additional flour ot make the dough easy to handle).
9. Roll out to a 1/8-inch thickness and cut into strips 1 by 4 inches long.
10. Bring the chicken to a boil over med-high heat and slowly lower the strips of dough into the liquid (keeping the temperature at a boil will help prevent the dumplings from sticking together).
11. When all the dumplings are in the pot, decrease the heat to a simmer and cook, covered, for about 30 minutes.
12. Just before serving, stir in the heavy cream.
13. Sprinkle with salt and pepper to taste.