Chicken and Dumplings

  • 6 cups chicken broth
  • 3 bay leaves
  • 5 thyme sprigs
  • 4 garlic gloves, peeled
  • 1 tsp. red pepper flakes
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 3 tbsp. olive oil
  • 2 tbsp. butter
  • 3 garlic cloves, mince
  • 2 tbsp. all purpose flour
  • 1 cup frozen peas
  • 1 chicked, shredded
  • 1/4 cup heavy whipping cream
  • 2 cups all purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 1 tsp. cayenne pepper
  • 1 cup butter milk
  • 2 eggs, lightly beaten
  • 1/4 cup minced chives
  1. In a large saucepan, combine the first five ingredients. bring to a boil. reduce heat; simmer, uncovered, for 30 minutes. strain and set aside
  2. In a dutch oven, saute carrots and celery in oil and butter until tender. add minced garlic; cook 1 minute longer. stir in flour until blended; gradually add prepared broth. bring to a boil; cook 2 minutes or until thickened, stirring frequently.
  3. add peas; return to a boil. cook 3 to 5 minutes or until peas are tender. stir in chicken and cream; heat through.
  4. for dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. in another bowl combine buttermilk and eggs; stir into dry ingredients just until moistened.
  5. Drop by talblespoonfuls onto simmering chicken mixture. cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling come out clean (do not lift cover while simmering). garnish with chives before serving.


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