Thursday, April 22, 2010

Chicken and Dumplings

Today the weather turned cooler again.  We went from 90 degrees to 68 degrees.  Big jump for us.  My oldest daughter thought she was freezing today.  So whenever I get a chance and the weather is cooler I have to make Chicken and Dumplings.  A year or two ago I found the best recipe in Cookie Magazine.  It is simply the best, Heavenly.  So here is the recipe straight from their website and so delicious.  I often use already cooked chicken in this recipe.  Also the heavy cream is what makes these so good.

for the soup
2 tablespoons olive oil

1 3-pound chicken, cut into pieces
1/4 cup flour, seasoned with salt and pepper to taste
1 medium yellow onion, peeled and cut into large chunks
2 carrots, peeled and cut into large chunks
2 stalks celery, cut into large chunks
1 bay leaf
1 sprig thyme
1/4 teaspoon turmeric
Kosher salt and freshly ground black pepper to taste
4 cups low-sodium chicken broth

Fresh parsley

for the dumplings

1 1/2 cups flour
2 teaspoons baking powder
1/2 cup coarsely ground cornmeal
1 tablespoon sugar
1 teaspoon kosher salt
1 3/4 cups heavy cream
1.In a wide, heavy pot with a tight-fitting lid, heat the olive oil.
2.Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside.
3.Add the onion to the pot and cook for 2 minutes.
4.Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more.
5.Stir in the broth.
6.Return the chicken to the pot, cover, and simmer for 15 minutes.
7.Meanwhile, in a large bowl, combine the first five dumpling ingredients.
8.Add the cream and mix until just combined.
9.Drop about 12 heaping tablespoons of the dumpling mixture into the pot.
10.Cover and simmer for 12 minutes more.
11.To serve, scoop the dumplings and chicken into bowls, then cover with broth.

12.Garnish with the parsley.

Tip For quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.

Recipe by Victoria Granof

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