chicken and dumplings

Here’s a comforting recipe for Chicken and Dumplings:

Ingredients:

For the Chicken Stew:

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup frozen peas
• 1 cup frozen corn
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (from a rotisserie chicken or cooked chicken breasts)
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 bay leaf
• Salt and pepper to taste
• 1/2 cup heavy cream (optional, for creamier stew)
• 2 tablespoons cornstarch (optional, to thicken)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup cold unsalted butter, cubed
• 3/4 cup milk

Instructions:

Prepare the Chicken Stew:

1. Sauté Vegetables: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5-7 minutes.
2. Add Broth and Chicken: Pour in the chicken broth and bring to a boil. Add the shredded chicken, dried thyme, dried rosemary, bay leaf, salt, and pepper. Reduce heat to a simmer and cook for about 10 minutes.
3. Add Vegetables: Stir in the frozen peas and corn. If using, add the heavy cream for a creamier stew. Simmer for an additional 5 minutes.
4. Thicken (Optional): If you prefer a thicker stew, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the stew and cook for a few more minutes until thickened.

Prepare the Dumplings:

1. Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, salt, and sugar.
2. Cut in Butter: Add the cold, cubed butter to the flour mixture. Use a pastry cutter or your fingers to cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add Milk: Pour in the milk and stir just until the dough comes together. The dough will be slightly sticky.

Cook the Dumplings:

1. Drop Dumplings: Using a spoon or cookie scoop, drop spoonfuls of the dumpling dough onto the simmering stew. The dumplings should be spaced about 1 inch apart.
2. Cook: Cover the pot with a lid and let the dumplings cook for about 15-20 minutes. Do not lift the lid during this time, as the steam is necessary for cooking the dumplings. They should be fluffy and cooked through.
3. Serve: Once the dumplings are cooked, remove the bay leaf from the stew. Serve the chicken stew with dumplings hot.

Enjoy this comforting dish that’s perfect for a cozy meal!