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Chicken and Dumplings




Source of Recipe


My own


Recipe Introduction


I’ve made chicken and dumplings for years without really writing anything down. I thought I’d take notes this time. I’ve tried it with boneless chicken breasts for ease, but it really isn’t moist enough. I think that using a whole chicken works better. You can cut the vegetables up however you want, I like them to virtually disappear, so I cut mine up pretty fine.


List of Ingredients




3 lb. chicken, cut up into serving pieces
Salt and pepper
2 T. oil
1/2 c. carrots minced fine
1 c. onions, chopped
1 c. celery minced fine
1 full sprig fresh thyme
1 t. poultry seasoning
1 bay leaf
8 t. chicken Better than Bouillon
1/2 c. minced fresh parsley
12 oz. frozen dumplings (or make your own or use a similar amount of whomp biscuit dough, cut up)
Roux made with equal amounts flour and butter, if needed for thickening


Recipe



Season the chicken with salt and pepper. Sauté the chicken pieces in a Dutch oven in oil until browned. Set aside and add the vegetables to the pan, adding additional oil, if needed. Sauté until softened. I sauté the carrots first because I like them really soft.

Add the thyme, poultry seasoning, bay leaf and Better than Bouillon to the vegetables. Stir and cook on med-low for a few minutes.

Add 8 c. water, the parsley, the chicken and any accumulated juices to the pan. The chicken pieces should be covered. If necessary add more water (with 1 t. Better than Bouillon per cup of water added). Bring to a simmer on medium and turn down. Keep at a low simmer until the meat is very tender – 35 minutes to an hour.

Remove the chicken from the pot and debone and shred the meat when cool enough to handle. Place in a bowl and ladle a little of the broth on top. Set aside and cover.

To the simmering pot add the frozen dumplings (or others, as stated above), according to directions on the packet. When dumplings are done, add the chicken back to the pan. If you wish to thicken, make a medium roux with equal amounts of butter and flour and add a little of the stock from the pan to thin. Add this in small amounts to the simmering pot until you have the consistency you want. Let simmer until everything is hot and serve with minced parsley on top.

Serves 6.