Chicken and Dumplings
Ingredients
Dumplings
-
1¼
cups
all-purpose flour
-
½
tablespoon
baking powder
-
½
teaspoon
baking soda
-
½
teaspoon
salt
-
½
tablespoon
sugar (optional)
-
⅓
cup
unsalted butter
-
½
cup
buttermilk
-
2
tablespoons
fresh flat-leaf parsley, chopped
Chicken Stew
-
1
tablespoon
cooking oil
-
2
pounds
boneless chicken breast (or thighs), cut in chunks
-
3
cloves
garlic, minced
-
1
medium
onion, diced
-
1
large stalk
celery, diced
-
2
teaspoons
fresh thyme
-
1
bay leaf
-
1
tablespoon
butter
-
⅓
cup
all-purpose flour
-
4
cups
chicken broth
-
1
large
carrot, sliced
-
½-1
cup
peas, frozen
-
½-1
teaspoon
cayenne pepper (optional)
-
½
teaspoon
nutmeg
-
to taste
salt and pepper
Instructions
- Whisk together the dry ingredients for the dumplings in a bowl.
- Cut the butter into the flour mixture until it resembles coarse crumbs.
- Make a well in the center, add buttermilk, and stir until a rough ball forms; then let it rest in the fridge.
- Heat oil in a skillet and cook the chicken until browned.
- Add garlic, onion, celery, thyme, and bay leaf; sauté until the onion is wilted.
- Add butter and flour, stirring for about a minute.
- Gradually add chicken broth, stirring to prevent lumps, and bring to a boil before simmering.
- Stir in the vegetables, cayenne pepper, nutmeg, and season with salt and pepper.
- Scoop dumpling dough into the skillet, leaving space for them to expand.
- Bake in the oven at 350°F (177°C) for 18-20 minutes until the dumplings are cooked through.
- Serve hot with a dumpling and stew on each plate.
Nutrition Facts (estimated)
Servings
6
Calories
598
Total fat
21g
Total carbohydrates
58g
Total protein
44g
Sodium
546mg
Cholesterol
131mg
You might also like