Chicken N’ Dumplins
We all have our favorite staple seasonal meal, in the fall we want chili as soon as its sunny we want all the watermelon… well as I sit and watch it snow, all cozy in my house, my favorite cozy night dinner is chicken and dumplings. The rich warm broth and the bread that soaked up all those flavors, it’s perfection and as my grandpa would say its a meal that will stick to your bones! Since we don’t have to worry about swim suit season for another few months put on the elastic band sweat pants and enjoy!
Ingredients:
6 cups Chicken Broth
1 Tablespoon Butter
3 sprigs of Fresh Thyme
1 sprig of fresh Rosemary Chopped
3 Carrots chopped
1 Onion chopped
3 stocks Celery Chopped
1 1/2 Cup Frozen Peas
1 1/2 cup Frozen Corn
4- 5 cups Chicken (I like using rotisserie chicken)
1 1/2 teaspoon Old Bay Seasoning
3/4 cup Heavy Cream
Salt & Pepper to taste
1/3 cup Flour
Dumplings:
4 cup Flour
1 teaspoon Salt
1 teaspoon Pepper
2 sprigs fresh Thyme
2 teaspoons Baking powder
4 tablespoons Butter Melted
1 cup Milk
In a dutch oven melt the butter over medium heat.
Add in the mirepoix (that’s French term for chopped carrots, onions and celery. I just fancy nancyed ya!) Sauté them down until soft.
Next, add the frozen corn and peas and cook until softened.
Sprinkle the 1/3 cup flour, herbs and over and spices stir to coat all the veggies.
Add the broth and heavy cream and stir until it comes to a soft boil. This should start to thicken the broth.
Add in chicken and continue to simmer on low. (now if you look closely I completely forgot this step while shooting this. Cue head in hands… We had a good laugh, we sat down for dinner and realized that I never put the chicken in. We now joke on wether we are having chicken or chicken less dumplings every time I make it.)
While the broth is simmering, start the dumplings.
In a large bowl add dry ingredients and thyme, make a hole in the middle for the wet ingredients.
Add in milk and melted butter and combine until a dough forms. You may need to add a splash of more milk if the dough is too dry.
Use a portion scoop to place dumplings into the simmering broth.
Cover with a lid and let it cook for 10/15 minutes.
The dumplings should puff up a little while cooking, that’s how you know they are done.
Now its time to cozy up and let the warmth of this help with those winter blues.
Cheers Babes
XOXO
