Chicken and Dumplings

Makes about 8 servings

2    tablespoons unsalted butter
1    onion, finely chopped
2    celery stalks, finely chopped
2    carrots, finely chopped
1    teaspoon kosher salt, divided
¼    teaspoon freshly ground black
       pepper, divided
1    teaspoon fresh thyme
2    tablespoons unbleached,
      all-purpose flour
½   cup dry white wine
2    pounds boneless, skinless
      chicken thighs
1    medium sweet potato, peeled
      and cubed
1    medium to large Yukon Gold potato,
       peeled and cubed
2½ cups chicken broth, low sodium
2    tablespoons chopped fresh parsley
1    bay leaf
1    cup frozen pearl onions, defrosted
½   cup frozen peas, defrosted
Dumplings:NOTE: If a food processor is not available for making the dumplings, the dough can be prepared by hand. 
¼   cup fresh parsley leaves
2    teaspoons fresh thyme leaves
2    cups unbleached, all-purpose flour
1    tablespoon baking powder
½   teaspoon kosher salt
5    tablespoons unsalted butter,
      cold and cubed
½   cup buttermilk
1    large egg

Nutritional information per serving:
Calories 427 (33% from fat) • carb. 38g • pro. 29g fat 16g • sat. fat 8g • chol. 152mg • sod. 804mg calc. 93mg • fiber 3g

1. Put the butter into the cooking pot of the
Cuisinart® Multicooker and select Sauté/
Brown. Set the temperature to Low and
press Start.
2. Once the unit has preheated and the butter
has melted, add the chopped onion, celery,
and carrots and stir to combine. Season with
a pinch each of the salt and pepper and add
the fresh thyme. Sauté until vegetables are
softened and onions are translucent. Stir
in the flour and cook for 1 minute. Add the
wine and cook until evaporated, about an
additional minute. Press Stop.
3. Add the chicken, potatoes/yam, broth,
parsley, and bay leaf. Stir to combine.
4. Secure the lid and select Soup. Set the
pressure to High, the time for 20 minutes, and
press Start.
5. While the mixture is cooking, prepare the
dumplings. Put the parsley in the bowl of a
Cuisinart® Food Processor fitted with the
metal chopping blade. Pulse to chop. Add
the thyme, flour, baking powder, and salt and
process on Low (if available) until combined.
Add the butter and pulse until the butter is
the size of peas. Combine the buttermilk and
egg and then add to the dumpling mixture.
Pulse a few times to combine. Turn dumpling
dough onto a clean surface and gently bring
together. Divide into 8 pieces. Reserve.
6. When the tone sounds, press Stop. Press
the Steam Release button to quickly release
pressure. Carefully open the lid and stir in
the pearl onions and peas. Select Reduce,
set the temperature to High, and press Start.
Once mixture comes to a strong simmer, add
the dumplings. Close the lid, but do not turn
to lock into place. Cook for 10 to 15 minutes,
or until the dumplings are cooked through.