Friday, November 14, 2014

Chicken and Dumplings

We got our first dusting of snow here last night, and today is a cold, gray day: the perfect day to share my recipe for my favorite comfort food ever, chicken and dumplings. This is exactly what I want to eat in cold weather, out of a mug with a big spoon, in a cozy sweater and leggings, curled up by the fire. {except I don't have a fireplace, but everything else}. I make my chicken and dumplings with lots of veggies mixed with the chicken, so it's truly a one-pot meal. It's also great with Thanksgiving coming up; this recipe calls for cooked chicken, so it would be a fabulous way to use leftover turkey too.
 
Don't let from scratch intimidate you either; I do tend to make this as a Sunday dinner, since it needs some time to simmer, but it doesn't need babysitting, just some time. The dumplings are easy too, just mix, then drop them on to the stew (no rolling required here).
 






 

Chicken and Dumplings From Scratch

Makes 6 generous servings
 
1 1/2 pounds cooked, shredded chicken breast *see note
3 tablespoons of butter
1 onion, finely chopped
3 celery ribs, sliced
4 carrots, sliced
1/3 cup flour
1/4 cup apple cider
4 cups low-sodium chicken stock
Salt and pepper
1/2 lb frozen peas
3 tablespoons chopped Italian parsley
 
For Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
1 cup whole milk
3 tablespoons butter
 
*Note: I just use boneless, skinless chicken breasts and cook them in my slow cooker with some water, bay leaves, salt, and pepper, on high for about 3-4 hours, then shred. You could also use a rotisserie chicken or leftover cooked chicken or turkey.
 
1. Heat the 3 tablespoons of butter in a large Dutch oven or covered pot over medium low. Add the onions, celery, and carrots; cook for 8-10 minutes until onions are translucent.
2. Sprinkle the 1/3 cup flour over the veggies and stir; cook 1 minute. Stir in the apple cider, scraping up the bottom of the pot; bring to simmer and cook 1-2 minutes. Stir in the cooked chicken and chicken stock and season with salt and pepper. Bring everything to a boil; lower heat to medium low, and simmer partially covered for 20-25 minutes.
3. Meanwhile, make the dumplings: whisk together the 2 cups flour, baking powder, and salt. Set aside. Microwave the milk and butter together (I just use a glass measuring cup) for about 1-2 minutes to melt the butter. Add milk mixture to flour mixture and stir until just incorporated.
4. Stir in the peas and parsley into the chicken.
5. Use a spoon to drop golf-ball size dumplings on top of the stew. Cover and cook over medium-low until dumplings are cooked through, about 25 minutes (dumplings will not brown).
 
 





 
Enjoy!
 
 

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