Chicken And Dumplings
Bite-size chicken, swimming in a robust southern homestyle sauce with vegetables and homemade dumplings.
cut into 1" pieces
Clean and cut the chicken into small, bite-size pieces. Set aside.
Clean and chop the celery, onion, and garlic.
In a large stock pot, melt 4 tbsp of butter on medium heat. Toss in the celery, onion, and garlic. Cook until softened and translucent.
Add the chicken to the stock pot and continue cooking until the chicken is almost completely cooked (five minutes).
Toss in the 3 tbsp of flour and cook for 30 seconds. Then, slowly add in the chicken broth
Turn the heat up a little in order to bring the contents of the pot to a low boil, and add in the poultry seasoning, salt, pepper, vegetables, and bay leaf. Allow boiling for 15 minutes.
While boiling, begin making the dumplings: in a large mixing bowl add 1.5 cups flour, 3 tbsp butter, 1.5 tsp baking powder, 1 tsp parsley, 1/2 tsp salt.
Mix the dumpling ingredients, making sure to break up the butter. I squish the butter between my fingers in the flour until it’s all the size of peas.
Slowly add the milk, while mixing. Be sure not to over mix.
Turn the dough onto a floured, flat surface. Cover with enough flour as to not be sticky, and roll the dough out to 1/4 thickness using a rolling pin.
Using a pizza or pastry cutter, cut the dough into bite-size rectangles. (Be careful not to ruin your counter if you’re like me and don’t use a cutting board for this step).
Gently add the dough pieces to the chicken, and allow to boil covered for another 15 minutes.
Once the dumplings are cooked, remove the bay leaf and serve warm.
Chicken And Dumplings https://twistedtastes.com/entree/chicken-and-dumplings/