Chicken with Herb Dumplings

¼ cup unbleached all-purpose flour 1½ teaspoons kosher salt, divided ½ teaspoon freshly ground black pepper 8 bone-in, skinless chicken thighs (about 3 pounds), trimmed of all visible fat 2 tablespoons unsalted butter 1½ cups chopped onion 1 cup sliced celery 1 teaspoon dry thyme or fines herbes 12 ounces baby cut carrots 2½ cups low sodium chicken stock or broth ½ cup dry white wine 2-3 sprigs fresh parsley 1 bay leaf 1 recipe Herb Dumplings

Calories 732 (50% from fat) • carb. 102mg • pro. 90g • fat 15g • sat. fat 12g • chol. 412mg • sod. 248mg • calc. 425mg • fiber 7g

Combine flour, ½ teaspoon of the salt, and pepper. Dust chicken lightly with seasoned flour. Place half the butter in Cooking Pot and select Browning. When butter is melted and bubbly, add 4 chicken thighs to the Cooking Pot. Cook for 3 to 4 minutes on each side to brown. Transfer to a platter and repeat with remaining chicken. Select Sauté. Add onions, celery and thyme. Cook, stirring, until onions are translucent. Stir in carrots, chicken stock/broth, and wine. Return browned chicken and any accumulated juices to the Cooking Pot. Lay fresh parsley over the top and tuck in bay leaf. Cover and lock lid in place. Select High Pressure and set timer for 10 minutes. While chicken is cooking, prepare Herb Dumplings. When audible beep sounds, use Quick Pressure Release to release pressure. When float valve drops, remove lid carefully, tilting away from you to allow steam to disperse. Remove and discard parsley sprigs and bay leaf. Select Sauté. When chicken mixture begins to bubble, arrange dumplings on top. Cover loosely (do not lock lid in place), and cook for 10 to 15 minutes, until dumplings are puffed and cooked through. Serve hot.