Wednesday, February 10, 2010

Thursday: Chicken and Dumplings




Olive Oil
1/2 cup flour seasoned with salt and pepper
3 large chicken breasts
Onion, chopped
2 Carrots, chopped
2 Celery, chopped
3 Cups Chicken Broth
Parsley
Thyme
Bay Leaf

Dumplings:
2 cups flour
2 Tsp baking powder
1/2 cups cornmeal
1 Tbs Sugar
Salt
1 3/4 cup half and half

What to do:

1. Season 1/2 cup of flour with salt and pepper.


2. Dredge chicken breasts through the flour.


3. Place chicken into a large pan with some olive oil. Brown on both sides, 3-5 minutes.


4. Meanwhile, chop the onion and saute it.


5. Add the chopped carrots and chopped celery into the onions. Stir and keep saute for a good two minutes.


6. Now, add the veggies to the chicken. I went ahead and cut up the chicken a little bit in the pan. This is optional.


7. Add the three cups of chicken broth. Throw in the spices too!


8. Set the oven timer for twenty minutes and simmer. As the chicken simmers go ahead and make the dumplings. Add all of the dumplings ingredients together in a bowl.


9. After twenty minutes plop those dumplings onto the chicken soupy mixture. Remember to cover the pan or else the top of your dumplings won't get done!


10. Serve warm.

This was my first time making chicken and dumplings. I thought that this recipe was really delicious, however the chicken could have been a little more tender. I will work on this and post again when I find an answer for that.

1 comment:

The Martin Family said...

I make chicken and dumplings like my mom did. Her instructions were to put chicken in a pot of with enough water to cover. Bring to boil and then let simmer until chicken is cooked thru. Remove chicken, but leave stock in pot. Cut chicken, and place aside. Then add veggies to stock pot, cook for 5-10 minutes. Then add dumplings a few at a time to give them space to cook (we use canned biscuits rolled out a bit and cut into strips). Then add chicken back in to rewarm...and serve.

Boiling the chicken makes for moist chicken. Also, if you want to boil the chicken early in the day but don't get to the last part of cooking process until dinner time, keep the chicken in the stock, and that will help keep it moist too. Happy eating!