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Chicken & Dumplings
It's hard to beat having a home that
smells of herbs, chicken, & dumplings, and that's just what you'll
get if you cook this recipe. It takes one big 13" pan with a lid, some
great ingredients, and about an hour. The result serves 4-6 people and
everyone will be wanting more.
2.5-3 lbs chicken (I use chicken breasts, but thighs or legs work too)
1.5 Tsb vegetable oil
1 large onion in thin slices
4 medium carrots - sliced diagonally in 1" sections
6 oz mushrooms, quartered
1 tsp sage
3 cups low sodium chicken broth
1/4 cup dry white wine
2 cups flour
4 tsp baking powder
1 tsp salt
1 tsp dill weed
2 Tsb chopped chives
2 Tsb chopped parsley
1 cup evaporated skim milk
5 Tsb butter
1. Rinse & pat dry the chicken. Salt & pepper both sides of it.
Warming the pan on medium heat until the rim is warm to the touch. Add
the 1.5 Tsp vegetable oil and let it heat until it is shimmering, about
1 minute. Add about half of the chicken, browning both sides. Then
put that chicken aside and brown both sides of the rest of chicken.
2. Put the chicken aside and pour out all but 1 Tsp of the vegetable oil. Add the onions & mushrooms and cook until slightly brown. Add the carrots & sage. Place the chicken on top of the vegetable and add the broth & white wine.
3. Bring it to a boil, then turn it down to low and let it simmer for 20 minutes.
4. While the chicken and vegetables are simmering, make the dumplings. Combine the flour, salt, baking powder and dill weed in a mixing bowl. Next cut in the 5 T of butter and with a pastry cutter or two knives, cut the butter into the flour until the mixture resembles a coarse meal. Gently add the parsley and chives to the butter and flour mixture. Make a well in the center of the flour mixture and add the evaporated milk. Then incorporate the milk into the flour mixture until the dough forms a ball.
5. After the 20 minutes are up, place about 8 balls of dough onto the chicken. Cover and let cook for 20-25 min more until the dumplings are firm to the touch or a toothpick inserted into the dumplings comes out clean.
Tips: I've made it with 4 chicken breasts (2.5 lbs) or 6 chicken breasts (3 lbs) and found it was better with 4. The whole thing was juicier longer. I'd also recommend serving it in wide bowls.