Thursday, February 4, 2010

Chicken and Dumplings

This recipe for chicken and dumplings isn't exactly traditional but the taste is. Instead of boiling chicken on the bone in salted water, I boil boneless chicken breasts in chicken and vegetable stock (not broth).  As a matter of preference I use rolled dumplings but you could do drop if you choose.
I can't think of anything more comforting than settling down under a cozy quilt on a chilly night with a big bowl of chicken and dumplings.  Grab yourself a bowl and enjoy!

Chicken and Dumplings
2 cartons Chicken STOCK, 32oz ea. (not broth)

1 can (or small carton) vegetable stock, 10oz
2-3 lbs of boneless chicken breasts
1 bay leaf
1 teaspoon onion powder
1/4 teaspoon seasoning salt
1/4 teaspoon black pepper
Dumplings, recipe below

Bring the chicken and vegetable stocks to a boil. Add chicken, bay leaf and onion powder. Reduce heat to medium-low and boil until chicken is cooked through, about 30 minutes. Remove chicken from pot and set aside. Skim the fat from the top of the stock with a slotted spoon and remove bay leaf. Add salt and pepper and the dumplings (recipe below). Simmer for 20-30 minutes or until the dumplings have thickened the stock to a gravy like consistency, stirring occasionally. Cut the cooked chicken into chunks or cubes and add to the pot. Continue simmering for another 10 minutes and serve warm.


2 cups flour
1 tablespoon baking powder
1 1/4 teaspoon salt
1 cup plus 2 tablespoons milk

Combine all ingredients in a medium bowl. Stir until smooth and let the dough rest for 5-10 minutes. On a floured surface roll out the dough to about a 1/2 inch thick. Cut the dough into 1 inch rectangles (or 1/2 inc if you prefer smaller dumplings) and drop each one individually into the simmering stock.


Blackberry Jam Cafe said...

This sounds great - I like the idea of rolling out the dough instead of just dropping it. Sometimes it gets too gummy when it's too big and dropped. Thanks for sharing! Glad you tried the Fried Chicken - my family really likes it.

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