This recipe was given to me by Tara Weaver, the Culinary Expert at Williams-Sonoma in Austin. Tara is a terrific Chef and I'm sure you'll appreciate her sharing recipes with us as much as I do.
3 lbs boneless chicken thighs, lightly seasoned with salt and pepper
2 strips thick cut bacon, coarsely chopped
4 large carrots, thick cut
3 ribs of celery, thick cut
1 large onion, large dice
3 poblano peppers, seeded, thick cut (optional)
3 garlic cloves, minced
1 1/2 tsp dried thyme
2 bay leaves
1 cup milk
1/3 cup heavy cream
1 cup flour
1 tsp baking powder
1/2 tsp salt
2 tbs chilled fat, such as butter or lard
1/2 cup milk
Heat a dutch oven over medium heat, add the bacon and cook for 5 -10 minutes, stirring occasionally. Add the onion, carrots, celery, and optional peppers. Stir and sauté for 5 minutes. Add the chicken, garlic, and thyme and cook for 5-8 minutes. Add the milk, stock, bay leaves, salt/pepper to taste. Cover and reduce heat and simmer for 2 hours, stirring occasionally. Don't let boil.
Sift together the four, salt, and baking powder in a bowl. Add the chilled fat and blend, using a fork or pastry blender, till coarse crumbs appear. Add the milk and blend. Don't over mix.
Remove the lid from the pot. Drop dumpling mixture in 2 tbs at a time. Simmer for 20 minutes, stirring occasionally. Add the heavy cream and stir. Taste and adjust seasoning as necessary. Serve with crusty bread and a salad.
Culinary Expert / Williams-Sonoma