Wednesday, February 18, 2009

Chicken and Dumplings

Honestly, this dish tastes so much better than it looks.
I served it with rice but it would be great with mashed potatoes or noodles.

2 Large Chicken breasts
1/2 c. diced carrots
1/2 c. diced onion
1/2 c. diced celery
1/3 c. frozen peas
dried thyme
salt and pepper to taste
garlic salt to taste
4 c. chicken broth

1 c. All Purpose Flour
2 tsp. Baking Powder
1 tsp. Sugar
1/2 tsp Salt
2 tlb. butter or margerine
1/2 c. milk
1 tsp. dried dill or parsley or both

Boil chicken in a couple cups of water untill no longer pink inside, cut into chunks and set aside. Saute the vegetables untill softened but still a little crisp in the center, add dried herbs and seasonings. Add chicken stock and let simmer untill you have the dumpling dough ready.

To make dumplings, combine the dry ingredients and herbs then cut in the butter or margerine untill mixture is crumbly. Slowly add milk in small amounts untill you have a thick and sticky dough. With a large spoon drop balls of dough into the chicken and broth mixture, be sure not to crowd the pot too much, allow about a half inch in between each dumpling to ensure that they all cook properly. Cover the pot and let simmer for about 15 minutes...don't lift the lid or you will let the steam out! To check after 15 minutes, insert a knife or toothpick and make sure center is dry. Enjoy!
Print Friendly and PDF

1 comment:

Madeline said...

This looks fabulous! I can't wait to try it for myself. I have a cast iron pot that would be perfect. Thanks!

Online Cooking Classes

Online Cooking Classes
Click here for more information