Chicken n Dumplings

Chicken n Dumplings

Chicken n Dumplings

It’s getting cold out and farmer’s market season is coming to a close. Sad face. Even though I rag on them sometimes I still love going and shopping and talking to people, seeing all of the seasonal produce and snagging new ideas. There is only one week left at the market so I’ve been stocking up on meat from my favorite suppliers. This week I bought a whole chicken with this, a favorite winter chicken dish in mind. I like this recipe because it’s fast enough to use up a whole chicken during the week, yet still makes a great, filling chicken soup. Save the bones because you can add them chicken stock you’re making later. You haven’t used up all their goodness yet. Just pop them in the freeze. I by my chicken breast on the bone, bone it myself and then have a huge bag of chicken scraps (including these bones) that I will then turn into broth some cold winter day. The broth will then be ready for dishes like this during the week and the cycle repeats.  I’m sure I don’t have to say that this makes a great meal the next day or lunch for several people.

 

Serves 4

Reheats Yes

Freeze Yes

Kid Friendly Tasks Making dumplings

Broth Ingredients

  • 2 tbsp butter
  •  2 tbsp olive oil
  •  1/2 c  flour
  •  1 whole chicken, cut up (about 3 lbs)
  •  1/2 c carrots
  •  1/2 c celery
  •  1 onion diced
  •  2 cloves garlic
  •  2 bay leaves
  •  1/2 tsp ground thyme
  •  1/4 tsp turmeric
  •  6 c chicken broth
  •  1/2 c apple cider
  •  1/2 c heavy cream
  •  Salt and pepper
  • 2 tbsp fresh parsley

 

Dumpling Ingredients

  • 2 c flour
  •  1/2 tsp baking soda
  •  1 tbsp baking powder
  •  1 tsp salt
  •  1.5 c half and half

Directions

  1. Dredge chicken in flour, salt and pepper
  2. Melt butter in a pot over medium high heat. Brown chicken on both sides and remove.
  3. In the same pot add diced onion, carrots, garlic and celery. Cook 3-4 minutes over medium heat. Add thyme, bay leaves, turmeric, chicken broth and cider. Stir then add browned chicken. Cover and simmer 25 mins.
  4. While chicken is cooking, make dumpling dough. Mix all dry ingredients then add half and half, stir to combine and set aside.
  5.  Remove chicken from pot, let cool and then shred with two forks. Add shredded chicken back into pot. Pour in cream.
  6.  Drop dumplings with a teaspoon (think small because these really puff up) into pot. Add parsley. Cook an additional 15 mins. Check for salt and pepper.

Chicken n Dumplings

Chicken n Dumplings

 

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