Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups frozen mixed vegetables (carrots, peas, green beans, corn)
- 1 cup all-purpose flour
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 2 tablespoons chopped fresh parsley
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Baking dish
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil over medium heat. Add chopped onion and minced garlic, and cook until onion is translucent.
2. Add chicken pieces to the pot and cook until browned on all sides.
3. Pour in chicken broth and add dried thyme, dried rosemary, salt, and black pepper. Bring to a boil, then reduce heat to low and let simmer for 10 minutes.
4. Add frozen mixed vegetables to the pot and let simmer for an additional 5 minutes.
5. In a mixing bowl, combine all-purpose flour, milk, melted butter, baking powder, and salt. Mix until a dough forms.
6. Drop spoonfuls of the dough into the pot, making sure they are evenly spaced. Cover the pot and let simmer for 15-20 minutes, or until the dumplings are cooked through.
7. Preheat oven to 375°F.
8. Transfer the chicken and dumplings mixture to a baking dish. Sprinkle shredded cheddar cheese over the top.
9. Bake in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
10. Garnish with chopped fresh parsley before serving.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Simmer: Low heat
Bake: 375°F
Serving size:
4-6 servings
Nutritional information:
Calories: 420
Fat: 18g
Saturated Fat: 9g
Cholesterol: 100mg
Sodium: 1660mg
Carbohydrates: 32g
Fiber: 4g
Sugar: 4g
Protein: 33g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Frozen mixed vegetables can be substituted with fresh vegetables of your choice.
- Cheddar cheese can be substituted with any other type of cheese.
Variations:
- Add diced potatoes to the pot for a heartier meal.
- Use biscuit mix instead of making the dumplings from scratch.
- Add a can of drained and rinsed white beans for extra protein.
Tips and tricks:
- Make sure to evenly space the dumplings in the pot to ensure they cook evenly.
- If the mixture is too thick, add more chicken broth or water to thin it out.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls or on a large platter.
Garnishes:
Chopped fresh parsley
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Caesar salad
- Garlic bread
- Roasted vegetables
Troubleshooting advice:
- If the dumplings are not cooked through, cover the pot and let simmer for an additional 5-10 minutes.
- If the mixture is too thin, add more flour to thicken it up.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Chicken and dumplings is a classic Southern dish that dates back to the early 19th century.
Flavor profiles:
Savory, comforting, cheesy
Serving suggestions:
Serve hot and enjoy as a main dish for lunch or dinner.
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Taste: Savory, Herby, Comforting, Rich, Hearty