Wednesday, October 29, 2014

Chicken & Dumplings

Chicken & Dumplings
(4-6 servings)


1 tbsp. Canola Oil
3 bone-in Chicken Breasts or 6 bone-in Chicken thighs (about 2 lb.)
as needed Salt & Black Pepper
3 ribs Celery, chopped
4 medium Carrots, cleaned & chopped
1 large Yellow Onion, chopped
2 cloves Fresh Garlic, minced
8 cups Chicken Broth
1 tsp. Kosher Salt
½ tsp. Black Pepper
½ cup All-Purpose Flour
2 cups Water


2 cups All-Purpose Flour
4 tsp. Baking Powder
½ tsp. Baking Soda
½ tsp. Kosher Salt
¼ tsp. Black Pepper
6 tbsp. Unsalted Butter, melted
¾ cup Buttermilk
2 tbsp. Fresh Parsley, chopped


Using a Dutch oven or large heavy pot, heat oil over medium-high.  Season chicken pieces with salt and pepper and place in pot.  Brown chicken on all sides (5-7 minutes) and then remove to a plate.  Next add the celery, carrot, onion and garlic to pot.  Cook until vegetables have softened (5-7 minutes) stirring often.  Add back the chicken along with the chicken broth.  Bring the mixture to a simmer and cook another 30 minutes.  Remove chicken again and let cool.  Continue to simmer liquid in pot.  When cooled, remove skin and bones from chicken pieces.  Now chop or shredded chicken and return it to the pot.  In a medium bowl, combine ½ cup of flour, salt and pepper with 2 cups of cold water.  Slowly stir this mixture into the mixture in the pot.  Continue to stir while the liquid thickens (8-10 minutes).  In another medium sized bowl, combine 2 cups flour with the baking powder, baking soda, salt and pepper.  Now slowly whisk in the butter and then the buttermilk.  Using a large spoon, drop 8 to 12 spoonful’s on top of the chicken mixture, reduce heat to low, cover with the lid and simmer about 15 minutes or until dumplings are done.  Sprinkle with the fresh parsley as you serve this dish.

Note:               You can use regular milk in this recipe if
                        you don’t have buttermilk available.

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