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Ingredients
- 4 bone in, skin on chicken breast halves
- Salt and freshly ground black pepper
- All purpose flour, for dredging
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 1/2 cup finely chopped carrot
- 1/2 cup finely chopped celery
- 2 jalapenos, seeded and finely chopped
- 1/4 teaspoon cayenne pepper
- 1 tablespoon finely chopped fresh thyme
- 6 cups chicken broth
- 3 cups self rising flour
- 3 tablespoons vegetable shortening
- 3/4 to 1 cup cold milk
- 1/2 cup heavy whipping cream
Details
Preparation
Step 1
1. Season the chicken with salt and pepper. Dredge in all purpose flour.
2. Heat the oil in a large dutch oven over medium heat. Add the chicken, skin side down, and cook until browned, about 3 minutes. Turn the chicken over and brown the other side. Remove the chicken to a platter.
3. Add the onion, carrot, celery, jalapenos, cayenne, and thyme to the pot. Stir and cook until the onion is softened, about 5 minutes. Return the browned chicken to the pot and add the chicken stock. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
4. Meanwhile, make the dumpling dough. In a large bowl, mix the self rising flour and shortening until crumbly, then add 3/4 cup milk. Using your hands, knead the dough until it is firm and holds its shape. Add a bit more milk if it's too dry. Knead it a few times to make it come together. Cover with plastic wrap and set aside.
5. Remove the cooked chicken from the pot and let it cool for a few minutes. Remove the skin and bones and discard. Using 2 forks, shred the chicken, then put it back in the pot. Stir in the heavy cream.
6. On a floured surface (flour the rolling pin as well), roll out the dough to a 1/4 inch thickness. Cut it into strips about 1 inch wide, then cut the strips into 2 inch pieces. Carefully drop the dumplings into the pot. Cover halfway with a lid and simmer until the dumplings are tender, about 20 minutes. Season with salt and pepper to taste.
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