CHICKEN AND DUMPLINGS

CHICKEN AND DUMPLINGS
CHICKEN AND DUMPLINGS

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    pounds chicken breasts, skinless and boneless

  • 1

    large Vidalia onion, chopped

  • 2

    carrots, chopped

  • 3

    stalks celery, chopped

  • 4

    cloves garlic, finely chopped

  • 2

    dried bay leaves

  • 1

    t. dried coriander

  • 1

    T. fresh chopped thyme

  • 4

    sprigs fresh parsley, plus more for garnish

  • 2

    teaspoons coarse salt

  • 1/2

    teaspoon freshly ground black pepper

  • Dash cayenne pepper

  • 1

    cup all-purpose flour

  • 2

    teaspoons baking powder

  • 1/2

    cup milk

Directions

Place chicken in a Dutch oven with onion, carrots, celery, garlic, bay leaves, thyme, parsley, 1 1/2 teaspoons salt, black pepper, coriander and cayenne pepper. Add enough cold water to cover. Bring just to a boil over medium-high heat. Reduce the heat to low, cover, and simmer until tender, about 1 hour. Remove chicken, and let rest until cool enough to handle. Cut the chicken, leaving the meat in large chunks; set aside. Remove bay leaves from the broth, and discard. Skim as much fat as possible from the surface of the broth. Heat broth to a slow steady boil. In a medium bowl, combine flour, baking powder, and remaining 1/2 teaspoon salt. Stir in milk, and beat until stiff. Drop batter 1 tablespoon at a time into the boiling broth. Cover, and cook for 10 minutes. Add reserved chicken, and cook until heated through, about 5 minutes. The dumplings should be puffed and the meat warmed through. Garnish with parsley, and serve immediately. Serve 8

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