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Gary´s Cookbook

Cookbook

Easier Chicken and Dumplings

Soups

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Ingredient list

Stew: 5 cups low-sodium chicken broth 2 lbs. boneless, skinless chicken breasts, trimmed of excess fat 5 Tbs. unsalted butter 4 carrots, peeled and sliced ¼-inch thick 1 large onion, chopped fine 1 tsp. table salt 3 medium garlic cloves, minced or pressed through garlic press (about 1 Tbs.) 6 Tbs. unbleached all-purpose flour ¾ cup dry sherry 1/3 cup heavy cream ½ tsp. dried thyme 2 bay leaves ½ tsp. ground black pepper 8 oz. frozen peas (about 1 ½ cups) ¼ cup minced fresh parsley leaves Dumplings: 2 cups (10 oz.) unbleached all-purpose flour 1 Tbs. baking powder ½ tsp. table salt 1 1/3 cup heavy cream

Preparation

- For the stew: Bring broth to simmer in Dutch oven over high heat. Add chicken and return to simmer. Cover, reduce heat to medium-low, and simmer until chicken is just cooked through, about 10 minutes. Transfer chicken to plate and tent loosely with aluminum foil. Transfer broth to large bowl. - Return empty Dutch oven to medium-high heat and melt butter. Add carrots, onion, and salt and cook until softened, about 7 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in flour and cook, stirring frequently, for 1 minute. Stir in sherry, scraping up browned bits. Stir in reserved broth, cream, thyme, bay leaves, and pepper and bring to boil. Cover, reduce heat to low, and simmer until stew thickens, about 20 minutes. - For the dumplings: Stir flour, baking powder, and salt together in a large bowl. Stir in cream until incorporated (dough will be very thick and shaggy). - To finish: Discard bay leaves and return stew to rapid simmer. Shred reserved chicken and add to stew along with any accumulated juices, peas, and 3 Tbs. parsley. Shape dumplings for stew by using a small ice scream scoop. Reduce heat to low, cover, and cook until dumplings have doubled in size, 15 to 18 minutes. Garnish with remaining Tbs. parsley. Serve.

Recipe detail

  •  
  • Country Region
  • Cost
  • Lactose free
    Yes
  • Vegetarian
    Yes
  • Vegan
    Yes
  • Diabetic
    Yes
  • Gluten free
    Yes
  • Servings
    1
  • Alternative amount
  • Preparation time
    5 minutes
  • Calories
  • Kilojoule
  • Fat content
  • Bread unit
  • Protein content
  • Carbohydrates
  • Degree of difficulty
    Very easy
  • Changed
    30 November -0001
  • Read
    1049

Notes

The dough should be mixed right before the dumplings are dropped onto the stew. To make the chicken and dumplings in advance, follow the recipe through step 2, refrigerating stew and chicken in separate airtight containers up to 24 hours ahead. When ready to proceed, warm the stew in a Dutch oven and continue with step 3.

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