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Chicken & Dumplings: A Comfort Food

Want a delicious chilly weather dinner? This Everyday Food Chicken and Dumpling dish is a winner. It’s flavored like chicken noodle soup, but it’s more substantial. Oh and if you’re a dill hater (I know there are some of you out there) you can substitute the crushed rosemary for dill. I prefer it that way.

Chicken and Dill Dumplings

Ingredients

  • 3 tablespoons butter
  • 1 medium onion, cut into 1-inch pieces
  • 5 medium carrots, cut crosswise into 1-1/2-inch pieces
  • 1/2 teaspoon dried thyme (Or substitute 1/2 tsp crushed rosemary)
  • 1 cup (spooned and leveled) all-purpose flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 1-1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces (I used whole thighs and increased the pre-dumpling cook time)
  • 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed (Or sub 3/4 tsp crushed rosemary)
  • 1-3/4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons milk
  • 1 package (10 ounces) frozen peas

Directions

  1. In a Dutch oven (or a 5- to 6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

© Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.

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  • KrausnicKitchen Copyright Notice

    © Dorene Krausnick and KrausnicKitchen 2011-2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Dorene Krausnick and KrausnicKitchen with appropriate and specific direction to the original content.
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