Chicken

• 2 Tbsp cooking oil

• 2 lbs boneless skinless chicken breasts, cut into inch and a half cubes

• 1 sweet onion, sliced or coarsely chopped

• 2 stalks celery, chopped

• 1 cup carrots, sliced

• 3 cloves garlic, pressed or chopped fine

• 1 Tbsp dried tarragon

• 3/4 c white wine (2016 Riesling is perfect)

• 2 c chicken broth

• 1/4 c flour mixed into 1/2 c water

DIRECTIONS: Heat oil in skillet on med high. Add chicken and brown on both sides. Add onion, celery and carrots and cook for an additional 2-3 minutes. Add chicken broth, garlic, tarragon and white wine. Cover and reduce heat to simmer until chicken is cooked through, about 20 minutes. Thicken the pan juices by adding the flour and water mixture, stirring constantly until it boils. Now the dumplings.

Dumplings

• 1 Tbsp corn starch

• 1 c flour, less one tbsp

• 1 tsp baking powder

• 1 egg

• 1/4 c milk

DIRECTIONS: Mix dry ingredients. Flour plus corn starch should equal 1 cup. Add egg and mix. Add milk a little bit at a time until it is solid but gooey, a little moister than a biscuit dough. If you need a little more milk, use it. Drop teaspoonfuls into boiling gravy. Dumplings will grow as they cook. Cook 5 minutes covered, then up to 5 minutes uncovered. (When cover is removed, top surface of the dumpling should not be gooey).

Serve chicken and dumplings with gravy. Add a green salad or green beans to complete the meal. Pairs perfectly with Bristol Valley Vineyards Riesling.