Chicken and Dumplings

Yum
Comfort Food Deluxe! 

6 cups water
6 chicken thighs, with skin and bones
1 cup diced carrots
1 cup diced celery
1 cup frozen peas
1 medium onion, minced
1 teaspoon dried thyme leaves
1 teaspoon dried oregano
2 cubes chicken bouillon
salt and freshly ground black pepper

Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
2 cups milk, divided
3 tablespoon flour
1 tablespoon dried parsley
salt and pepper to taste

In a large stockpot, place chicken in water. Add carrots, celery, peas, onion, thyme, oregano, and bouillon. Season with salt and pepper as desired. Bring to a boil and cook on low heat for 25 minutes. 

While the chicken is cooking, prepare the dumplings. In a large bowl, sift together flour, baking powder and salt. Add 1 1/2 cups milk, stirring gently to combine. Set aside. 

Remove the chicken from the pot and allow to cool on a plate. Remove the skin and bone from the chicken. Shred and place the chicken back in the pot. In a small bowl, mix together the remaining 1/2 cup milk and flour to form a paste. Slowly add it to the broth and whisk to combine. 

Drop tablespoons of dumpling dough into the simmering pot. Add parsley and salt and pepper. Cover the pot and continue to simmer for 15 minutes. Allow to set uncovered for 12 minutes before serving. Serves 6-8.
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