This quick recipe relies of pre-cooked chicken and homemade baking mix. A great back-to-basic comfort food!
Quick Chicken & Dumplings 4 servings
For the chicken:
2+ tablespoon olive oil
1/2 large yellow onion, diced in 1/8” pieces
1 medium stalks celery, diced in 1/8” pieces
2 medium carrots, diced in 1/4” pieces
1 medium to large turnip, diced in 1/4” pieces (optional)
1 garlic clove, minced
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
3 to 4 cups chicken broth
1 teaspoons fresh thyme
1 bay leaf
1/2 teaspoon dried Italian seasoning
2 medium potatoes, diced in 1/4” pieces
2 chicken breasts, cooked or poached, cut into chunks
1/3 cup frozen peas
About 2 tablespoons fresh parsley leaves
For the dumplings:
1 cup homemade Baking Mix (or use commercial such as Bisquick®)
1/4 cup milk
- FOR THE CHICKEN & VEGGIE MIXTURE: Heat olive oil on medium. Add the onion, celery, carrots, turnip and garlic to the pot. Add salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the butter and flour; stir to coat the veggies and cook for a minute or two to get rid of raw flour taste.
- Add the broth, stir and scrape up any browned bits from the bottom of the pot. Bring to a boil.
- Add the thyme, bay leaf, Italian seasoning, potatoes and cooked & chunked chicken. Return the chicken to the pot and simmer. Reduce the heat to low and simmer uncovered until slightly thickened, about 10 minutes.
- Bring chicken mixture to a boil, add peas and prepared dumpling and follow directions below for cooking the dumplings.
- TO PREPARE THE DUMPLINGS: Add milk to the Baking Mix all at once, stirring about 30 strokes. (You can add a little more milk is mix seems dry.)
- TO COOK THE DUMPLINGS: Drop by tablespoon on top of BOILING stew; add about half of the parsley. COVER and boil gently 12 minutes without removing cover.
- The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more.
- Dish up chicken and dumplings and garnish with remaining chopped parsley.
Recipe without photos . . .
Quick Chicken & Dumplings 4 servings
For the chicken:
2+ tablespoon olive oil
1/2 large yellow onion, diced in 1/8” pieces
1 medium stalks celery, diced in 1/8” pieces
2 medium carrots, diced in 1/4” pieces
1 medium to large turnip, diced in 1/4” pieces (optional)
1 garlic clove, minced
1 teaspoon kosher salt, divided
1/4 teaspoon black pepper
1 1/2 tablespoons butter
2 tablespoons all-purpose flour
3 to 4 cups chicken broth
1 teaspoons fresh thyme
1 bay leaf
1/2 teaspoon dried Italian seasoning
2 medium potatoes, diced in 1/4” pieces
2 chicken breasts, cooked or poached, cut into chunks
1/3 cup frozen peas
About 2 tablespoons fresh parsley leaves
For the dumplings:
1 cup homemade Baking Mix (or use commercial such as Bisquick®)
1/4 cup milk
- FOR THE CHICKEN & VEGGIE MIXTURE: Heat olive oil on medium. Add the onion, celery, carrots, turnip and garlic to the pot. Add salt and pepper. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the butter and flour; stir to coat the veggies and cook for a minute or two to get rid of raw flour taste.
- Add the broth, stir and scrape up any browned bits from the bottom of the pot. Bring to a boil.
- Add the thyme, bay leaf, Italian seasoning, potatoes and cooked & chunked chicken. Return the chicken to the pot and simmer. Reduce the heat to low and simmer uncovered until slightly thickened, about 10 minutes.
- Bring chicken mixture to a boil, add peas and prepared dumpling and follow directions below for cooking the dumplings.
- TO PREPARE THE DUMPLINGS: Add milk to the Baking Mix all at once, stirring about 30 strokes. (You can add a little more milk is mix seems dry.)
- TO COOK THE DUMPLINGS: Drop by tablespoon on top of BOILING stew; add about half of the parsley. COVER and boil gently 12 minutes without removing cover.
- The dumplings are ready when they have about quadrupled in size and are no longer raw and doughy in the center. If not fully cooked, cover and cook 2 minutes more.
- Dish up chicken and dumplings and garnish with remaining chopped parsley.
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