Chicken and Dumplings
- Ready In:
- 1hr 15mins
- Ingredients:
- 19
- Serves:
-
3
ingredients
- 2 chicken breasts
- 2 tablespoons butter
- 1 small onion, chopped
- 1 leek, chopped on a bias
- 1⁄4 cup flour
- 2 cups chicken stock
- 1 cup hot water
- 2 carrots, diced
- 2 stalks celery, diced
- 1⁄2 teaspoon thyme
- 1 teaspoon sage
- 1 dash paprika
- salt
- pepper
- 1 cup flour
- 1⁄2 tablespoon baking powder
- 1 pinch salt
- 1⁄2 cup milk
- 1 tablespoon butter
directions
- Lightly salt and pepper the chicken breasts.
- Heat a heavy bottomed skillet on medium-high heat until very hot, and add 1 T of the butter. When the butter has melted, place the chicken in the pan and sear for 3 minutes. Flip, and sear on the other side for 3 minutes. Remove from the pan and set aside.
- Add the onions and leeks and reduce the heat to low. Stir frequently, and cook for about 5 minutes until the onions are translucent. Add the flour, and stir to coat. Then, add the hot water and chicken stock and increase the heat to medium-high, whisking until it comes to a boil.
- Add the carrots, celery, thyme, sage and paprika and stir to combine. Reduce heat to low, so the broth just bubbles.
- Slice the chicken in to thin slices, and add to the pan, pushing them down into the broth. Cover and simmer for 20 minutes.
- Meanwhile, combine the flour, baking powder and salt for the dumplings in a small bowl. Bring the milk and butter to a simmer in a sauce pan. With a fork, mix the milk mixture into the flour until it’s well moistened.
- Remove the lid from the cooking chicken, and if needed skim off any fat. Season to taste.
- Take about 1/4 to 1/2 teaspoon scoops of the dumpling dough, and form into a rough ball. Drop the dough into the broth. Repeat until you have as many dumplings as you’d like. Cook for about 10 minutes, and serve immediately.
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RECIPE SUBMITTED BY
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