Ingredients: |
Ingredients: 6 boneless, skinless chicken breasts or thighs, or a combination of both
6 carrots, peeled and cut into 2" chunks
6 stalks celery (remove the strings) and cut into 2" chunks
1/2 small sweet onion cut in 1" chunks
1 quart chicken stock (purchased in a carton or homemade)
2 cups water
1 tsp poultry seasoning
1 tsp salt
1 tsp ground black pepper
3 tbsp flour
1/2 cup warm water
1 cup heavy cream
For dumplings:
2 cups flour
1 tbsp baking powder
1/2 tsp salt
1 cup whole milk
1/3 cup melted butter or vegetable oil
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Directions: |
Directions:Place chicken pieces, carrots, celery and onion in a large Dutch oven with a lid, add chicken stock, water, salt pepper and poultry seasoning (the heavy cream will be added later). Bring to a boil, then reduce heat to low and cover with the lid, simmer for about an hour until chicken is very tender. (You can do this in a slow cooker or Crockpot in the morning and let it cook for 6-8 hours on low, but will need to transfer to a Dutch oven for the next steps). With a slotted spoon, remove chicken and vegetables from the Dutch oven into a bowl. Turn the burner to medium high. Whisk together the 3 tbsp flour and 1/2 cup warm water in a small bowl to make a slurry. When broth begins to boil add the slurry to the broth and whisk together, stirring and cooking as mixture begins to thicken. Reduce temperature to medium and add the one cup heavy cream, stir to combine. Return the chicken and vegetables back to the broth mixture. (At this point you may add 2 cups frozen peas if you like them, I never add them because I don't like peas). In a separate bowl, stir together the 2 cups flour and the baking powder, stir in the milk and melted butter or vegetable oil, just until combined, mixture will be slightly lumpy. Increase heat under the Dutch oven to medium high, bringing the mixture to a boil, reduce heat a little, but be sure mixture is still at a low boil. Using an ice cream scoop or similar sized spoon, drop balls of the dumpling mixture onto the top of the broth in the pan, try not to have the dumplings touch each other, if possible, but they may depending on the diameter of your Dutch oven. As soon as all the dumplings are in the pan, put the lid on. Cook for 15 minutes, do not lift the lid, you are steaming the dumplings and you don't want to release the steam. Test the dumplings to be sure they are done by sticking a toothpick into the center dumpling and if it comes out clean they are done.
Serve in bowls, being sure each serving gets a piece of chicken, some veggies and some dumplings. |
This recipe for Chicken and Dumplings is from