Herbed Chicken and Dumplings
By Stephanie Engoy
Images
Serves
4 servings
Ingredients
For the stew:
2 tbsp olive oil
2 tbsp butter
1 large leek, cleaned and chopped (white and light green parts only)
6 garlic cloves, minced
3 medium carrots, diced
3 celery stalks, diced
2 cups chopped bella mushrooms
1 ½ lbs boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh parsley
Salt and black pepper, to taste
¼ cup all-purpose flour
4 cups chicken broth
2 bay leaves
1 cup whole milk or half-and-half
1 cup frozen peas
For the dumplings:
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp fresh or dried thyme
½ tsp fresh or dried parsley
¾ cup buttermilk
1 tbsp melted butter
2 tbsp olive oil
2 tbsp butter
1 large leek, cleaned and chopped (white and light green parts only)
6 garlic cloves, minced
3 medium carrots, diced
3 celery stalks, diced
2 cups chopped bella mushrooms
1 ½ lbs boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh parsley
Salt and black pepper, to taste
¼ cup all-purpose flour
4 cups chicken broth
2 bay leaves
1 cup whole milk or half-and-half
1 cup frozen peas
For the dumplings:
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp fresh or dried thyme
½ tsp fresh or dried parsley
¾ cup buttermilk
1 tbsp melted butter
Procedure
Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add leeks, carrots, celery, mushrooms, and garlic, sautéing for 5-7 minutes until the vegetables soften and become fragrant.
Add the chicken, season with salt, black pepper, thyme, rosemary and parsley, and cook until lightly browned, about 5 minutes.
Sprinkle flour over the mixture and stir for 1 minute to coat everything evenly. Slowly pour in the chicken broth, stirring to dissolve any lumps. Add the bay leaf, and bring to a gentle simmer.
Reduce heat to medium-low, cover, and let simmer for 15 minutes until the chicken is tender. Stir in the milk and frozen peas, and let cook for another 5 minutes uncovered.
In a bowl, whisk together flour, baking powder, baking soda, salt, thyme, and parsley. Stir in buttermilk and melted butter until a sticky dough forms.
Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let the dumplings steam for 15 minutes (don’t lift the lid while they cook).
Remove the bay leaves and gently stir. Garnish with extra fresh parsley or thyme and serve warm. Enjoy!
Add the chicken, season with salt, black pepper, thyme, rosemary and parsley, and cook until lightly browned, about 5 minutes.
Sprinkle flour over the mixture and stir for 1 minute to coat everything evenly. Slowly pour in the chicken broth, stirring to dissolve any lumps. Add the bay leaf, and bring to a gentle simmer.
Reduce heat to medium-low, cover, and let simmer for 15 minutes until the chicken is tender. Stir in the milk and frozen peas, and let cook for another 5 minutes uncovered.
In a bowl, whisk together flour, baking powder, baking soda, salt, thyme, and parsley. Stir in buttermilk and melted butter until a sticky dough forms.
Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let the dumplings steam for 15 minutes (don’t lift the lid while they cook).
Remove the bay leaves and gently stir. Garnish with extra fresh parsley or thyme and serve warm. Enjoy!
Herbed Chicken and Dumplings
By Stephanie Engoy
Serves
4 servings
Ingredients
For the stew:
2 tbsp olive oil
2 tbsp butter
1 large leek, cleaned and chopped (white and light green parts only)
6 garlic cloves, minced
3 medium carrots, diced
3 celery stalks, diced
2 cups chopped bella mushrooms
1 ½ lbs boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh parsley
Salt and black pepper, to taste
¼ cup all-purpose flour
4 cups chicken broth
2 bay leaves
1 cup whole milk or half-and-half
1 cup frozen peas
For the dumplings:
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp fresh or dried thyme
½ tsp fresh or dried parsley
¾ cup buttermilk
1 tbsp melted butter
2 tbsp olive oil
2 tbsp butter
1 large leek, cleaned and chopped (white and light green parts only)
6 garlic cloves, minced
3 medium carrots, diced
3 celery stalks, diced
2 cups chopped bella mushrooms
1 ½ lbs boneless, skinless chicken thighs (or breast), cut into bite-sized pieces
1 tbsp fresh thyme
1 tbsp fresh rosemary
1 tbsp fresh parsley
Salt and black pepper, to taste
¼ cup all-purpose flour
4 cups chicken broth
2 bay leaves
1 cup whole milk or half-and-half
1 cup frozen peas
For the dumplings:
1 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
½ tsp fresh or dried thyme
½ tsp fresh or dried parsley
¾ cup buttermilk
1 tbsp melted butter
Procedure
Heat olive oil and butter in a large pot or Dutch oven over medium heat. Add leeks, carrots, celery, mushrooms, and garlic, sautéing for 5-7 minutes until the vegetables soften and become fragrant.
Add the chicken, season with salt, black pepper, thyme, rosemary and parsley, and cook until lightly browned, about 5 minutes.
Sprinkle flour over the mixture and stir for 1 minute to coat everything evenly. Slowly pour in the chicken broth, stirring to dissolve any lumps. Add the bay leaf, and bring to a gentle simmer.
Reduce heat to medium-low, cover, and let simmer for 15 minutes until the chicken is tender. Stir in the milk and frozen peas, and let cook for another 5 minutes uncovered.
In a bowl, whisk together flour, baking powder, baking soda, salt, thyme, and parsley. Stir in buttermilk and melted butter until a sticky dough forms.
Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let the dumplings steam for 15 minutes (don’t lift the lid while they cook).
Remove the bay leaves and gently stir. Garnish with extra fresh parsley or thyme and serve warm. Enjoy!
Add the chicken, season with salt, black pepper, thyme, rosemary and parsley, and cook until lightly browned, about 5 minutes.
Sprinkle flour over the mixture and stir for 1 minute to coat everything evenly. Slowly pour in the chicken broth, stirring to dissolve any lumps. Add the bay leaf, and bring to a gentle simmer.
Reduce heat to medium-low, cover, and let simmer for 15 minutes until the chicken is tender. Stir in the milk and frozen peas, and let cook for another 5 minutes uncovered.
In a bowl, whisk together flour, baking powder, baking soda, salt, thyme, and parsley. Stir in buttermilk and melted butter until a sticky dough forms.
Drop spoonfuls of the dumpling batter into the simmering broth. Cover the pot and let the dumplings steam for 15 minutes (don’t lift the lid while they cook).
Remove the bay leaves and gently stir. Garnish with extra fresh parsley or thyme and serve warm. Enjoy!