Sage Chicken and Dumplings

"The addition of sauteed fresh sage makes these chicken & dumplings incredibly savory. I make these for my dairy-allergic son, so I use Spectrum Shortening and So-Delicious Unsweetened Coconut milk; but I'm sure they would be good with real milk/butter."
 
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Ready In:
1hr 10mins
Ingredients:
18
Serves:
6
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ingredients

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directions

  • saute onion, carrot, potatoes, and sage in oil on med heat until their liquid has evaporated and they have started to brown.
  • add thyme, poultry seasoning, and flour and saute a couple more minutes.
  • add stock and salt and pepper to taste and bring to a boil.
  • add chicken breasts and reduce heat to simmer for 20 minutes.
  • use tongs to remove chicken breasts and leave on cutting board to cool.
  • add parsley to the pot.
  • make dumpling dough by mixing flour, baking powder, salt and sage with a fork.
  • add shortening and mix with fork until crumbly.
  • add milk and mix until just combined.
  • check broth for seasoning and check that potatoes are tender.
  • shred chicken with your hands and return to pot.
  • add balls of dumpling dough to pot (not too big they will plump up quite a bit).
  • Simmer for 10 minutes then carefully flip dumplings and cook for another 8 minutes.

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