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!
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.