Once again, this here is a tasty recipe. Chicken and dumplings. Just perfect for those cold nights to create a nice and cozy dinner. Let me just tell you that this too is a one pot recipe. And boy is it delish.
The Details
So prep time for this recipe is about 20-25 minutes. And that’s if you choose to make the dumplings beforehand. If you make them during the process, then it’ll only take 10-15 minutes. But I like to prep everything before I start. Moving on… the cook time for the chicken and dumplings is about 35-45 minutes. And serves 6 people. Also, if you choose to save some for leftovers, don’t be afraid if it solidifies or congeals after a night in the fridge. Just reheat in the microwave and stir. It’ll be fine and still taste great. The stuff you’ll need for this is a medium to large mixing bowl, a large pot with a lid (if you don’t have a 6-quart dutch oven), and a bowl to hold your cooked chicken for a later step.
The Ingredients
For the Dumplings
- 2 cups all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 1/2 pepper
- 1 1/3 cup heavy cream
For the rest
- 2 lb boneless, skinless chicken breast (cubed)
- 1 cup yellow onion, diced
- 1 cup carrots, sliced
- 3 garlic cloves, minced
- 4 tbsp fresh parsley, minced
- 2 tbsp vegetable oil
- 1 tsp salt
- 5 tbsp of unsalted butter
- 6 tbsp all-purpose flour
- 6 cups chicken broth
- 1/2 cup heavy cream
- 1/2 tsp dried thyme
- 2 bay leaf
- 1 1/2 cup frozen peas (to make my life easier I just add about half if not all of a 12 oz bag of frozen peas)
The Directions
First, heat the oil in the pot over medium high heat. Add the chicken until brown on both sides, and then remove and set it aside in that bowl I told you about earlier (not the one you will use for mixing your dumplings). Add the carrots and onion and cook until tender. About 3 minutes. Then add the garlic and stir until fragrant, about 1 minute.
Reduce heat to medium low and add the butter and flour to create a roux. Stir constantly for about 3 minutes to prevent clumping and burning. Then add in the chicken and stir until everything is coated in the roux. Add the chicken broth, cream, thyme, and bay leaves. Stir and bring it to a simmer. Then add the peas, stir, then cover for 15 minutes.
Now for the dumplings! In your medium to large mixing bowl mix together the flour, baking powder, salt, pepper, and cream until it becomes a single mass of dough. Form the dough into round balls about an inch in diameter or the size of a golf ball. It should make about 14-16 dumplings. Place the dumplings in your simmering pot. Make sure they don’t touch each other as they will expand. Add the parsley on top and cover the pot again for another 15 or so minutes, or until the dumplings are cooked through.
Then voila! You just made chicken and dumplings. Now serve it into a bowl and savor it. And enjoy it with friends and family!
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