|Picture from: makebetterfood|
Image Credit: Kevin
Chicken and Dumplings
“Chicken and dumplings is a delicious, comforting meal. It combines the best of chicken noodle soup and chicken pot pie into a thick, rich dish that's low in fat and high in protein. The easiest approach to this dish is to tackle it in three stages. While the chicken is poaching in the first stage, you can dice vegetables and prepare the dumpling dough to knock off 15 minutes from the total time.” Kevin
5 cups chicken stock
Heat chicken stock over medium-high heat, in a medium Dutch oven or large sauce pan.
Once simmering, reduce heat to medium-low and reserve.
2 pounds boneless chicken breast
2 teaspoon salt
Remove an excess fat from chicken and sprinkle lightly with salt.
2 tablespoons butter
Heat butter in a large stock pot over medium-high heat. Once foaming subsides, add chicken
and sauté until browned, about 5 minutes each side.
Remove chicken from pot and transfer to cutting board. When cool enough to handle, slice into
2 inch sized cubes and place in pot with simmering chicken broth. Raise heat to medium-high
and poach chicken until completely cooked, about 15 to 20 minutes. If you want, while the
chicken is poaching you can slice vegetables and prepare the dumpling dough to further
reduce the overall prep time.
When done poaching, remove chicken from pot with tongs or slotted spoon, but leave stock in
the pot and over low heat to simmer.
Set chicken on a wire rack to cool. When cool enough to handle, shred into small pieces and
place in a medium bowl.
3 stalks celery, sliced
3 medium carrots, sliced
1 large onion, diced
1 teaspoon thyme
Heat now empty stock pot with reserved butter and chicken fat over medium-heat. Cook celery,
onion, carrots, and thyme until soft, about 5 minutes. (The juices released from the onion will
deglaze the pot.)
⅓ cup all-purpose flour
Add flour and stir until it has absorbed the fat in the bottom of the pot. Reduce heat to medium-
low and stir constantly for 2 minutes to prevent burning.
¼ cup dry sherry
Slowly add sherry, stirring to combine.
Reserved, simmering chicken stock
Using a soup ladle, slowly transfer chicken stock from medium pot into the large stock pot with
vegetables. Stir to combine well. Add shredded chicken breast and bring to a simmer.
9 ounces cake flour (about 2 cups)
2 teaspoons baking powder
¾ teaspoon salt
Whisk together cake flour, baking powder, and salt in a medium bowl.
¾ cup milk
2 tablespoons minced fresh parsley
2 tablespoons butter, melted
Add milk, minced parsley, and melted butter. Combine with a dough whisk or wooden spoon
until it just comes together.
Using a spoon, drop dumpling dough into stock pot in teaspoon sized drops. Each dumpling
will double or triple in size as it cooks.
Cover pot and simmer until dumplings are cooked through, about 15 minutes. Note that the
dumplings should be steamed in the simmering liquid, not boiled. Therefore, it is important to
use low or medium-low heat and you must keep the pot tightly covered for the steam to cook
the dumplings. Do not open the lid to peak while the dumplings are cooking.
After 20 minutes, remove lid and poke one of the dumplings with a toothpick to test if it is fully
cooked. If not, cover and cook for 5 to 10 additional minutes.
¾ cup frozen peas
2 tablespoons minced fresh parsley leaves
1 tablespoon heavy cream
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
Add peas, parsley, heavy cream, salt, and pepper to taste. Stir and let cook for a few more
minutes to thaw peas.
Ladle into soup bowls and serve.
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Serves 6 to 8