Monday, 4 February 2013

Chicken and Dumplings

A cold winter weekend afternoon is the best time to make a hearty comfort food that takes a little while to simmer. And with chicken thighs being on sale this week the choice was clear to me. I needed to find a great chicken and dumplings recipe that the whole family would love. And I did!

Our little family of four ate it all up with no leftovers! Next time I make it I'll be doubling the recipe for sure.

Chicken and Dumplings

Serves 4

Adapted from Martha Stewart

  • 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
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth (or more if needed so there's enough broth for the dumplings to cook in)
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds boneless, skinless chicken thighs  
  • 2 cups frozen peas

  • 3/4 cup all-purpose flour
  • 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
  • 1 3/4 teaspoons baking powder
  • 1/2 tsp salt
  • 1/2 cup milk (or a bit more if the dough is too stiff)
  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.

  2. 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. Add more broth if needed so that all the chicken is covered.

  3. Meanwhile, make dumplings: In a medium bowl, whisk together 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.

  4. Stir frozen 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.

No comments:

Post a Comment