I did a post the other day about Chicken and Dumplings but I didn't have the bandwidth to do a full recipe post. Someone requested the recipe, so here it is sans picture step directions. The next time I make it, I'll collect some pictures and add them in.
Chicken and Dumplings
I make this in a pressure cooker on the boat, but you can use a regular stew pot if you wish.
1-2 pounds chicken, either on the bone or chunks of boneless skinless.
Onion
Garlic
Carrots
Celery
Chicken broth
Salt
Pepper
In a large pot melt a couple tablespoons of butter. Add an onion, cut in half and then each half quartered. Add a couple cloves of garlic minced, or a teaspoon and a half of the jar minced garlic, some salt and coarse pepper to taste, and sautee until onion is clear. Add a cup of carrots in chunks or baby carrots whole and chunks of celery. Add chunks of boneless skinless chicken or you can also use whole pieces and remove the bones later. Add 6 cups of chicken broth. Process the pressure cooker per directions in the manual, cooking 5-7 minutes and cooling under running water. Or cook in a stew pot until chicken is just barely done. Do not overcook because you will cook it for additional minutes while the dumplings are cooking.
While the chicken is cooking, make the dumplings.
1 C flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 Tbl butter
1/2 C milk.
Mix the flour, baking powder, sugar and salt through a sifter. Add butter and mix in with a wire whisk until crumbly. Add milk and stir until it forms a thick dough.
Bring chicken to a boil. Drop the dough onto the boiling liquid by tablespoons. Cover and reduce heat to a low simmer. If you're using a pressure cooker, you can lay the lid on but don't screw it down tight. Do not put the rocker on the top, let the steam run free. Do not lift the lid. Cook for 10-12 minutes. Check the dumplings with a cake tester. The tester should come out clean. Serve immediately.
Tips: You can mix herbs into the dumplings, or parmesan cheese for flavor.
I make this in a pressure cooker on the boat, but you can use a regular stew pot if you wish.
1-2 pounds chicken, either on the bone or chunks of boneless skinless.
Onion
Garlic
Carrots
Celery
Chicken broth
Salt
Pepper
In a large pot melt a couple tablespoons of butter. Add an onion, cut in half and then each half quartered. Add a couple cloves of garlic minced, or a teaspoon and a half of the jar minced garlic, some salt and coarse pepper to taste, and sautee until onion is clear. Add a cup of carrots in chunks or baby carrots whole and chunks of celery. Add chunks of boneless skinless chicken or you can also use whole pieces and remove the bones later. Add 6 cups of chicken broth. Process the pressure cooker per directions in the manual, cooking 5-7 minutes and cooling under running water. Or cook in a stew pot until chicken is just barely done. Do not overcook because you will cook it for additional minutes while the dumplings are cooking.
While the chicken is cooking, make the dumplings.
1 C flour
2 tsp baking powder
1 tsp white sugar
1/2 tsp salt
1 Tbl butter
1/2 C milk.
Mix the flour, baking powder, sugar and salt through a sifter. Add butter and mix in with a wire whisk until crumbly. Add milk and stir until it forms a thick dough.
Bring chicken to a boil. Drop the dough onto the boiling liquid by tablespoons. Cover and reduce heat to a low simmer. If you're using a pressure cooker, you can lay the lid on but don't screw it down tight. Do not put the rocker on the top, let the steam run free. Do not lift the lid. Cook for 10-12 minutes. Check the dumplings with a cake tester. The tester should come out clean. Serve immediately.
Tips: You can mix herbs into the dumplings, or parmesan cheese for flavor.
We tried the chicken and dumplings and it was delicious. Thanks for posting the recipe. Rob
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