September 27, 2012
We had a little “tease” of cooler weather, which found me craving some of my favorite cold weather dishes.
I struck gold when I came across this super easy preparation for CHICKEN AND DUMPLINGS. This recipe comes from one of my first cookbooks, Bon Appetit 30-Minute Main Courses (1995). This is an ERCK staple during the cooler months, very kid friendly and satisfying. Not the most attractive dish to photograph, but here is what it looks like when you take off the cover after steaming the dumplings.
EASY CHICKEN AND DUMPLINGS
2 tablespoons of butter
3-4 skinless, boneless chicken breasts, cut into 2-inch pieces
2 tablespoons all purpose flour
1 teaspoon dried thyme
2/3 cup frozen pearl onions (opt. at our house)
2 carrots, peeled and sliced
chicken broth (enough to cover the meat – Approx. 2 cups)
2/3 cup buttermilk baking mix
¼ cup milk
Melt butter in large pot over medium heat. Season chicken with salt and pepper. Add chicken to pot and sauté until pink is almost gone, 3-5 minutes. Sprinkle with flour and ½ tsp. or thyme and stir for a minute. ** If you like your broth “thicker”, add more flour. Add onions, carrots and broth and bring to a boil, scraping the bottom of the pot.
While waiting for broth to boil, combine baking mix, milk and ½ tsp thyme in a small bowl. Stir until soft dough forms. When broth begins to boil, drop dough by heaping teaspoons onto the simmering stew. Cover the pot. Reduce heat to medium-low and cook for 15-20 minutes (dumplings should be puffed and chicken cooked through). Makes 4-5 servings.
Fresh Baby Greens, strawberries, almonds, and low-fat cheese, served with a homemade balsamic vinegarette.
Stay tuned for more warm weather recipes