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Now, on to this Chicken and Dumpling goodness, and I do mean goodness. Last night as it was beginning to snow, I wanted some comfort food, but I didn't want to spend a lot of time making it, which I imagine is usually the case for most of our readers. So I decided to make one of the quintessential comfort foods, chicken and dumplings.
There is a bit of initial chopping required to cut all of our these nutritious winter vegetables down to size, but once that is done, you basically just dump it all in a pot and let the chicken broth do the work...well there is some stirring required. Then you just mix up the biscuit mix, plop some dollops on top, cover the whole baby, and let her steam. Take the lid off and voila, goodness in a bowl. Enjoy it tonight...you probably have all the ingredients at home right now, and if you don't improvise, it will still taste great!
Chicken and Dumplings
Recipe adapted from Rachel Ray
Pictures by Caroline
1 1/2 pounds chicken breast tenders
1 tablespoon olive oil, 1 turn of the pan
2 tablespoons butter
2 russet potatoes, peeled and diced
2 medium carrots, peeled and diced or thinly sliced
1 medium onion, chopped
2 ribs celery, diced
1 bay leaf, fresh or dried
Salt and freshly ground black pepper
1 teaspoon poultry seasoning, 1/3 palm full*
2 tablespoons flour, a handful
1 quart chicken broth or stock, canned or paper container
1 small box biscuit mix or 1 ½ cup biscuit mix
1/2 cup warm water
Handful flat-leaf parsley, chopped
1 cup frozen green peas
*If you don't have poultry seasoning, I would suggest just adding some of the savory spices from you cabinet. Things like thyme, sage, or garlic salt.
1. Dice tenders into bite size pieces and set aside. Wash hands.
2. Place a large pot on stove over medium high heat. Add oil, butter, vegetables and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasoning. Add flour to the pan and cook 2 minutes. Stir broth or stock to the pot and bring to a boil. Add chicken to the broth and stir.
3. Place biscuit mix in a bowl. Combine with 1/2 cup warm water and parsley. Drop tablespoonfuls of prepared mix into the pot, spacing dumplings evenly. Cover pot tightly and reduce heat to medium low. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve in shallow bowls.