Chicken and Dumplings

Chicken and Dumplings

Ingredients:

For the Chicken Stew:

• 1 whole chicken (about 3-4 lbs), cut into pieces
• 2 tbsp butter or olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 6 cups chicken broth
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 bay leaves
• Salt and pepper to taste
• 1 cup frozen peas (optional)
• 1/4 cup heavy cream or half-and-half (optional)

For the Dumplings:

• 2 cups all-purpose flour
• 1 tbsp baking powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme (optional)
• 1 cup milk
• 2 tbsp unsalted butter, melted

Instructions:

1. Cook the Chicken:

• In a large pot or Dutch oven, heat the butter or olive oil over medium heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes per side. Remove the chicken and set aside.

1. Sauté Vegetables:

• In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

1. Simmer the Stew:

• Return the chicken to the pot. Add the chicken broth, thyme, rosemary, bay leaves, salt, and pepper. Bring to a boil, then reduce the heat to low. Cover and simmer for about 1 hour, or until the chicken is tender and cooked through.

1. Prepare the Dumplings:

• In a mixing bowl, combine the flour, baking powder, salt, pepper, and thyme (if using). Stir in the milk and melted butter until just combined. Do not overmix.

1. Shred the Chicken:

• Remove the chicken pieces from the pot and let them cool slightly. Shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.

1. Add Dumplings:

• Drop spoonfuls of the dumpling dough onto the surface of the simmering stew. Cover the pot and let the dumplings cook for about 15-20 minutes, or until they are cooked through and fluffy.

1. Finish the Stew:

• If using, stir in the frozen peas and heavy cream or half-and-half. Cook for an additional 5 minutes, or until the peas are heated through.

1. Serve:

• Remove the bay leaves. Ladle the chicken and dumplings into bowls and serve hot.

Tips:

• For a quicker version, you can use pre-cooked chicken (rotisserie chicken works well) and skip the initial browning and simmering steps. Just add the cooked chicken to the pot with the vegetables and broth, and proceed with the dumplings.
• If you prefer a thicker stew, you can mix 1-2 tablespoons of cornstarch with a little water and stir it into the stew before adding the dumplings.

Enjoy your comforting and hearty chicken and dumplings!