Ingredients with Measurements:
- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup butter, melted
- 1/2 cup milk
Special equipment needed:
- Large pot or Dutch oven
- Mixing bowl
- Wooden spoon
- Rolling pin
- Sharp knife
Step-by-step instructions:
1. In a large pot or Dutch oven, heat olive oil and butter over medium-high heat. Add chicken and cook until browned on all sides, about 5 minutes. Remove chicken from pot and set aside.
2. Add onion, garlic, carrots, and celery to the pot and cook until softened, about 5 minutes.
3. Add thyme, rosemary, salt, and pepper to the pot and stir to combine.
4. Add chicken broth and heavy cream to the pot and bring to a simmer.
5. In a mixing bowl, combine flour, baking powder, salt, and pepper. Add melted butter and milk and stir until a dough forms.
6. On a floured surface, roll out the dough to 1/4 inch thickness. Cut the dough into small pieces, about 1 inch in size.
7. Add the chicken back to the pot and stir to combine. Add the dumplings to the pot, stirring gently to submerge them in the liquid.
8. Cover the pot and simmer for 15-20 minutes, or until the dumplings are cooked through and the chicken is tender.
9. Serve hot, garnished with fresh herbs if desired.
Time:
Preparation time: 20 minutes
Cooking time: 35 minutes
Temperature:
Simmer over medium-low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 500
Fat: 25g
Carbohydrates: 45g
Protein: 25g
Sodium: 1500mg
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Heavy cream can be substituted with half-and-half or whole milk.
- Carrots and celery can be substituted with other vegetables such as peas, green beans, or corn.
Variations:
- Add diced potatoes to the pot for a heartier dish.
- Use turkey instead of chicken for a Thanksgiving-inspired meal.
- Add a splash of white wine to the pot for a more complex flavor.
Tips and tricks:
- Be sure to roll out the dumpling dough thinly so that they cook evenly.
- If the liquid in the pot is too thin, add a slurry of cornstarch and water to thicken it.
- 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 with a sprig of fresh herbs on top.
Garnishes:
Fresh herbs such as parsley, thyme, or rosemary.
Pairings:
Serve with a side salad or crusty bread.
Suggested side dishes:
- Roasted vegetables
- Mashed potatoes
- Steamed rice
Troubleshooting advice:
- If the dumplings are too tough, they may not have cooked long enough. Simmer for an additional 5-10 minutes until tender.
- If the liquid in the pot is too thick, add more chicken broth or water to thin it out.
Food safety advice:
- Be 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 comfort food dish that originated in the southern United States. It was traditionally made with leftover chicken and simple ingredients such as flour, water, and salt.
Flavor profiles:
Creamy, savory, and comforting.
Serving suggestions:
Serve hot with a side salad or crusty bread for a complete meal.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A
Taste: Savory, Creamy, Comforting, Rich, Hearty