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Chicken and Dumplings (spring)

  • biscuit mix
  • ½ chicken cooked, boned and diced
  • 4 oz asperigas sliced
  • ¼ fennel diced
  • pinch thyme
  • ¼ cup cream
  • ½ cup leeks slivered
  • chicken stock
  • 3 or 4 tbl flour
  1. saute vegi till tender s&p .add flour to make the rue simmer for 3 min add 1/2 cup stock mix biscuit dough and spoon to stock when dumplings are done remove add cream and reduce by half. spoon over dumplings