Friday, November 22, 2013

From Scratch Chicken and Dumplings

I've made chicken dumplings before, but never from scratch.  The kind that I made before consisted of a few veggies, condensed soup, chicken and biscuits from a can.  Very easy and tasty. 

This version from Hip Foodie Mom was pretty tasty as well.  It contains mushrooms and dumplings with dill.  Since you are in control of the salt and fat, it's oodles healthier than the quick version.  Since there isn't all that salt and fat, it's not quite as tasty.  It does come in a close second though! 

I'm sure it would be tied if I had fresh instead of dried dill.  Fresh herbs are just so tasty!

Chicken and Dill Seasoned Dumplings from Hip Foodie Mom
3 T butter
1 med onion, cut in half moons
5 med carrots, cut crosswise into 1½" pieces
½ t dried thyme
1 c flour; split
29 oz reduced-sodium chicken broth (I used homemade chicken stock)
½ c mushrooms; sliced
Coarse salt and freshly ground pepper
1½ lb boneless, skinless chicken thighs or breastts, cut into 2" pieces
2 T chopped fresh dill (I used 2t dried)
1¾ t baking powder
½ c plus 2 T milk
1 package (10 oz) frozen peas

In Dutch oven heat butter over med-high heat. Add onions, carrots, and thyme. Cover and cook, til onion is soft, 5 min. Add ¼ c flour and cook, stirring, for 30 sec to make roux. Add chicken broth and mushrooms. bring to boil, stirring constantly; season w salt and pepper. Nestle chicken in pot; reduce heat to med-low. Cover and cook, stirring occasionally for 20 min. Meanwhile, make dumplings: In a med bowl, whisk remaining ¾ c flour, dill, baking powder, and ½ t salt. With fork, gradually stir in ½ c milk to form moist, soft batter. It should be just a little thicker than pancake batter; you can add an additional 2 T milk if too thick. Set aside. Pour peas in pot. And using a cookie scooper or spoon, drop batter in simmering liquid in 10 heaping tablespoonfuls (or smaller if desired), keeping them spaced apart. The dumplings will swell as they cook. Flip dumplings to ensure even cooking. Cover and simmer until chicken cooked through and tender and dumplings are firm, for about 20-25 min. Serve.  (Note:  I didn't think there were enough dumplings so I doubled the dumpling part.  After 4 servings I thought the soup was pretty dumpling sparse so when I reheated the soup for leftovers I made yet another batch of dumplings.)

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