chicken and DumplingsSubmitted by: CANDACEMICHELLE
Introductionthe most amazing meal you'll ever eat. the most amazing meal you'll ever eat.
Chicken Broth, 3 cups
Chicken Thigh, 3 thigh, bone and skin removed
Olive Oil, 1 tbsp (remove)
Onions, raw, 1 medium (2-1/2" dia) Chopped
Bay Leaf, 2 tbsp, crumbled (remove)
Carrots, raw, 4 medium, Chopped
Butter, unsalted, 6 tbsp (remove)
Flour, whole grain, .375 cup (remove)
Thyme, ground, 1 tsp (remove)
Sherry, dry, 1 fl. oz (remove)
Peas, frozen, 0.75 cup (remove)
*Flour, white, 2 cup (remove)
Baking Powder, 2 tsp (remove)
Salt, .75 tsp (remove)
Butter, unsalted, 1 tbsp (remove)
Milk, 2%, .75 cup (remove)
While chicken is cooking, sift together flour, baking powder, and salt in a medium bowl. Add (optional) chopped fresh herbs. Add melted butter and milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: do not overmix! or your dumplings will turn out too dense.) Set aside.
Lower to medium heat and the oil to the dutch oven. Add carrots and onions to dutch oven and cook until the onions are soft (5-7mins). Remove carrots and onions from the dutch oven and put to the side. (so now you have a bowl of chicken, a bowl of broth, and a bowl of carrots and onions).
Heat reserved chicken fat (or butter) in the pan you had used to make the stock over medium-high heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns golden, (1 to 2 minutes). Whisking constantly, gradually add sherry then slowly add the reserved chicken stock; simmer until mixture thickens slightly, ( 2 to 3 minutes). Stir in the carrots, onions and peas, simmer for 5 minutes. Stir in chicken and return to a strong simmer. Add salt and freshly ground black pepper to taste.
Use a measuring tablespoon to scoop out balls of dough. Drop dumpling batter into the simmering stew over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! In order for them to be light and fluffy, they must steam, not boil. Uncovering the pan releases the steam. If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.
Number of Servings: 7
Recipe submitted by SparkPeople user CANDACEMICHELLE.