Chicken and Dumplings

22 Mar
Chicken and Dumplings

Chicken and Dumplings ~ A Big Bowl of Comfort

I craved this comforting meal when the wind and cold and yuck came back to our area, and then suddenly realized I had never actually made it myself! My mom made it, I’ve ordered it from country side-of-the-road restaurants, I’ve eaten barely edible frozen TV dinners of it, but what the heck?

It was time to figure it all out myself. Do you realize how many recipes for this are “THE BEST” chicken and dumplings? And most of those I clicked on used the red and white “cream of” can. Many others had you rolling out your own dumpling noodles, which I might have attempted but I do try to steer clear from a rolling pin when I cook. But in the end, I had the core ingredients to work with and I’m pretty happy with the results.

Simmering Chicken and Dumplings

Simmering Chicken and Dumplings

Hubby was pretty hungry by the time this was cooked, but no fault of my own. He wanted to eat a late dinner after he picked up our daughter from her two-hour dance practice, but I was more than willing to prepare it earlier for him before that. Nonetheless, he said it was “too soupy.” Well let me tell you. If you let it rest for a spell, it’s nice and thick and not soupy at all! Either way, if you eat it straight away or let it rest to thicken up, it’s sure to please all who dig into it. I hope you think so too. The hint of the poultry seasoning, the bright specks of parsley in the dumplings along with the creamy broth and vegetables screamed comfort to me.  It’s a big bowl of comfort!

(p.s. Hubby went back for seconds, and he also ate some the next day. I had no complaints then.)

(p.s.s. I will post French Challenge #2 tomorrow for you to decide the Main French Dish you want me to cook! One down, three to go!)

Chicken and Dumplings

Chicken and Dumplings

Chicken and Dumplings

1 pound boneless, skinless chicken breast, cut into bite sized-pieces
Ground black pepper, to taste
Mrs. Dash or salt, to taste
1 tablespoon olive oil
2 tablespoons butter
1 medium potato, peeled and diced
1 cup sliced/diced carrots
1 cup onion, chopped
1 rib celery, diced
1 bay leaf
1/2 teaspoon poultry seasoning
1 cup frozen green peas
2 tablespoons flour
4 cups homemade or low-sodium chicken broth
2 cups biscuit mix (I used Bisquick)
2/3 cup warm water
Handful flat-leaf parsley, chopped

Season the chicken pieces liberally with pepper and Mrs. Dash (or salt). Add the tablespoon of oil to a Dutch oven or soup pot over on the stove over medium-high heat. Cook the chicken until browned on all sides, about 5 to 7 minutes. Remove the chicken and add to a bowl, and set aside.

Dumplings Before Turning Over

Dumplings Before Turning Over

Add the butter, all the vegetables and bay leaf, and cook another 5 to 7 minutes, stirring frequently. Season the mixture with the poultry seasoning. Add the  flour to the pan and whisk for a minute or two, until a paste forms. Stir in the chicken broth, whisking more until smooth. Add the chicken and frozen peas to the pot and bring up to a boil. Turn down to a low simmer and cook for about 1/2 hour.

Dumplings After Turning Over

Dumplings After Turning Over

Meanwhile, add the biscuit mix to a bowl, and combine with 2/3 cup warm water and the chopped parsley until mixed through. Drop tablespoonfuls of the mix into the pot, spacing dumplings evenly. Cover the pot tightly after it comes back up to a simmer. Steam the dumplings 8 to 10 minutes. Remove the cover and turn each dumpling over to let the tops cook in the broth for another 10 minutes or so. Turn off heat and let sit for 10 minutes or so to thicken more, or serve immediately if your family demands it!

Chicken and Dumplings

Chicken and Dumplings

Download and Print this Recipe

Download and Print this Yummy Recipe!

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