Chicken & Dumplings
(from largomason’s recipe box)
Short-cut Chicken & Dumplings
Starting with paragraph three above (sauteing diced veggies), use store bought broth or stock and 4 cups of chopped rotisserie chicken.
Source: delishfood.wordpress.com
Ingredients
- 1 Tbsp olive oil
- 2.5-3 lbs. bone-in split chicken breasts (2-3)
- 8 cups of water
- 2 medium onions
- 5 whole carrots
- 7 stalks celery
- 2-3 bay leaves
- 1/2 c white wine
- 3/4 c petite frozen peas
- 1/2 tsp thyme
- salt & pepper
- Dumplings:
- 2 c all-purpose flour
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 Tbsp unsalted butter, melted
- 1 c milk, warm
- 1/4 cup fresh parsley, chopped
Directions
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Rinse and pat dry chicken. Season with salt in pepper. Heat 1 Tbsp of olive oil over medium-high heat in a large dutch oven. Add chicken and cook until golden on both sides, approximately 10 minutes per side. Cut the following into quarters and add to chicken: 1 onion, 3 stalks celery, 2 carrots. Add 8 cups of water. Cover dutch oven and reduce heat to medium-low. Allow to simmer for 1 hour. Add 2-3 bay leaves. Simmer 30-40 minutes.
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Remove chicken from pot and set aside. Strain solids from broth and reserve broth. Discard solids. When cool enough to touch, remove chicken skin & shred chicken. Discard bones.
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Heat 1 Tbsp olive oil over medium heat. Add one onion (diced), 4 stalks of celery (diced), and 3 carrots (diced). Saute until soft approximately 5 minutes. Add 1/2 cup white wine allowing to cook down. Add the chicken back to the pot. Return 5-6 cups of the strained broth to the pot. Return pot to a rolling boil.
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Combine all dumpling ingredients in a bowl and stir until combined. Set aside. Add thyme to stew and season with salt & pepper. Stir in peas.
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Gather dumpling dough into golf-ball sized portions, dropping into the stew leaving 1/4 – 1/2 inch between them. Reduce heat to low and cover. Cook until dumplings have doubled in size, approximately 15 minutes.