Chicken and Dumplings

 This is the ultimate in comfort food.  Chicken and dumplings become a very popular dish in my house when the weather starts to get cold.  I've made this recipe by making my dumplings from scratch, but honestly, store bought biscuits from the refrigerated section of the grocery store are just as good in this flavorful recipe.  It's quicker too! I have also bought a whole roasted chicken in the store and taken the skin off (too much sodium) and shredded the chicken.  This recipe calls for roasting bone and skin on chicken breasts, but you can substitute the store bought chicken if you prefer.  I love a Sauvignon Blanc or even a light red like a Pinot Noir with this dish.  Cheers!


3 large bone in skin on chicken breasts. About 1 1/2 lbs. of shredded chicken.

2 32 oz. cartons of chicken stock.

1 Tbs. extra virgin olive oil.

1 yellow onion finely diced.

1/2 cup frozen peas.

1/2 cup frozen carrots.

1 container of jumbo biscuits.

3 Tbs. of butter.

1/4 cup of flour.

1 tsp. garlic powder.

1 chicken bouillon cube.

1/2 tsp. of salt and pepper plus 1/2 tsp. of pepper at the end.

1 cup half and half or heavy cream.

Preheat oven to 375 degrees.  Salt and pepper chicken breasts and roast for 40 minutes. If you don't have time to roast the chicken breasts, buy a roasted chicken at the store and shred it. 

Let chicken cool slightly so you can handle it.  Peel off and discard skin.  Shred chicken and put it it aside.

Heat a large pot on medium heat and add olive oil and diced onion.  Saute for 3-5 minutes until onion is soft.

Open container of biscuits and take 4 rounds out.  Roll biscuits to 1/8 of an inch and cut long 1/2 inch pieces.  I usually bake he rest of the biscuits and serve them on the side.  Dust strips of dough with a little flour so that they do not stick to each other.  Leave strips of dough on the cutting board.

Add butter to the pot with the sauteed onions.  Once the butter has melted, add 1/4 cup of flour.  Let the flour cook for 2 minutes stirring constantly.  

Slowly stir in chicken stock and add garlic powder and chicken bouillon cube.  Turn heat to high.  Once the the mixture is bubbling (it takes about 5 minutes) and slightly thickened, add the slices of biscuit dough.  Turn head to simmer and cook for 20-25 minutes stirring occasionally so the dumplings don't stick to each other.

In the last five minutes, add shredded chicken, frozen peas and carrots, cream and pepper. Stir to combine and serve.





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