1.12.2009

chicken & dumplings

when david and I went to hawaii for our first anniversary we took a shuttle to and from the airport. it was an adventure in, and of, itself but that story is for another day. we met a few interesting people on these shuttles, including a middle-aged man and his wife from canada. they were very nice and we started to chat about this and that . . . and then they found out I went to culinary school. immediately they turned to david.

man: "so, what's your favorite thing that your wife cooks?" (classic question)
david: "everything she makes is good." (good answer)
wife: "don't you have a favorite? something that you like the best?" (very eager for tips)
david: "well . . . she makes really delicious chicken and dumplings."

I. was. shocked.

I mean, really? really? I made chicken and dumplings once in our year of marriage and I didn't even know he really liked it. needless to say, I started making chicken and dumplings a lot more. and by golly, they are good!

behold - the perfect comfort food.
chicken and dumpling
3 Tablespoons butter
1 medium onion, large dice
5 medium carrots, large dice
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1 1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
3/4 teaspoon dried dill weed
1 3/4 teaspoons baking powder
1/2 cup plus 2 Tablespoons milk
1 package (10 ounces) frozen peas

In a Dutch oven (or a heavy 5-6 quart pot), heat butter over medium heat. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.


Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.


Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes. Serve.

10 comments:

Heather said...

I made these for dinner last night, and my husband liked them too! Thanks for the great recipe. I'm holding on to this one.

Niki said...

I am definitely going to try this. I was looking at your other blog and loved the picture of your brother looking "a little a leprechan-ish" on Christmas morning. Tell Strawbo hi and congrats from the Idaho crew the next time you talk to him.

thewildhare said...

I am trying these tonight and will certainly let you know! They sound fabulous!

thewildhare said...

Just wonderful, so you know. We had these for family dinner on Sunday, and everyone loved them. Nothing left over!

Enjoying Life as Us said...

Wow, I think I'm gonaa make this for dinner tonight. Thanks!

Andy & Lindsey said...

Made this last night for dinner and it was just wonderful!

Melanie Anne said...

Mmmm--it is snowing here in Utah today. I am going to make these for dinner tonight! Thanks for sharing!

Erin said...

I love that story! How cute! These look delicious.

goingflyin said...

Just made this for dinner. Kids loved it. Thanks!
~Michelle

kanishk said...

ell Strawbo hi and congrats from the Idaho crew the next time you talk to him.


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