Old Fashioned but Quick Chicken and Dumplings
Here is a great recipe, the real thing but quick enough to make on a weekday.
| 2 Tbs olive oil4 boneless, skinless chicken breast, cut into 1″ to 2″ pieces1/4 cup corn starch
1 small onion finely chopped 2 Tbs garlic clove, minced 2 cups carrots thinly diced – baby carrots save time 1 pkg pearl (or small) onions frozen (16 oz) 4 cups chicken broth 1/4 cup cream |
2 Tbsp herb de provence ( mixture of savory, fennel, basil, thyme, and lavender)2 cups flour1/2 teaspoon salt
1 Tbsp baking powder 2 Tbsp herb de provence or 1/4 cup fresh parsley 3 Tbsp butter 1 cup milk 4 Tbsp Flour 4 Tbsp butter |
Procedure
| CHICKEN STEW | |
| 1 Dry chicken pieces with a paper towel and cover with corn starch, coating the pieces well and shaking off any excess | |
| 2 Heat olive oil in a heavy pot, a Dutch Oven works great | |
| 3 Brown chicken pieces well but don’t cook through. Remove from the pan and set aside. | |
| 4 Add chopped onion and cook until the onion is quite brown and beginning to caramlized then add the pearl onions and carrots until the pearl onions just beginning to brown, add garlic herbs de provence and cook for about 30 seconds more. (If you don’t have herbs de provence, use equal parts thyme and savory). | |
5 Return the chicken pieces to the pan, add the chicken broth and simmer for approximate 20 minutes until the carrots are tender. |
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| 6 Remove the stew to a bowl and set aside. | |
7 Add Butter and flour to the bottom of the pan and cook until it turns a light brown and looks like wet sand. |
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| 8 Return the stew to the pot and bring to a boil. Lower the heat to a simmer, add the cream and top with the dumplings. | |
| DUMPLINGS | |
| 1 For the dumplings, mix the flour, baking powder, herbs and salt in a medium bowl. Melt butter in microwave, approx. 30 seconds, add to the flour mixture and mix gently with a fork or knead by hand until it just comes together – don’t go crazy or they will be tough! | |
2 Using a teaspoon, roll18 small balls of dough and place on top of the simmering stew, covering the lid with a towel (to catch any dripping condensation). |
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| 3 Cover and cook for about 10 minutes or until a toothpick in the dumpling comes out clean. | |
Servings: 8
