Tuesday, November 20, 2012

Tasty Tuesday: Chicken and Dumplings!



Chicken and dumplings are an ultimate comfort food, eh? There are some foods that taste SO good on a cold night, and this is one of them. It has been much colder this week, and after a lazy Sunday, these were the perfect thing to make.


I went through a few cookbooks, and read a few recipes online. Of course, for the most part, all was the same, but there were a few variations, which was to be expected! I loosely followed this recipe, from Martha Stewart. 



Ingredients: 

  • 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 cup (spooned and leveled) all-purpose flour
  • 1 can (14.5 ounces) reduced-sodium chicken broth
  • Coarse salt and freshly ground pepper
  • 1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
  • 2 tablespoons chopped fresh dill, or 3/4 teaspoon dried dill weed
  • 1 3/4 teaspoons baking powder
  • 1/2 cup plus 2 tablespoons milk
  • 1 package (10 ounces) frozen peas

Directions: 

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

My notes:

I added celery too. Just for fun  ;)

I'm not sure what "nestle chicken in pot" means...I arranged it, it looked cozy...seemed fine!

I added lots of spices, as you will see in the first photo. You know me, I love adding extra spices to recipes! 

I used a bag of frozen peas and carrots, so there were lots of carrots in here. 

When I dropped in the spoonfuls of dumpling batter, it was hard to keep them spaced apart, but they cooked fine even touching, so I wasn't too worried about them. 








This recipe was REALLY delicious. That Martha, she knows what she's talking about! Funny, because I cooked the chicken in milk and broth, and really simmered them together, with the spices. The mixture was really creamy, just the way it should be for chicken pot pie, another favorite in my house. My boyfriend commented on that, saying how good it was, and how I should always make it this way from now on! 


What's cooking in your kitchen today? 






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