Friday, May 20, 2011

Chicken and Dumplings

~ ~ ~ Broth ~ ~ ~
2 chopped onions
2 bay leaves
1 1/2 tsp salt
6 cups of water
2 chicken boullion cubes * Or you could use 6 cups of boxed stock *
3 bone-in chicken breasts(or however much chicken you want/need for the dinner)

Combine all ingredients and simmer for an hour to two hours until chicken is done. Remove chicken from stock then drain and discard solids reserving the stock. You can also remove the fat from the stock if you wish but I left it. Once chicken has cooled remove fat and bones and chop/shred chicken into bite size pieces. 

~ ~ ~ Sauce ~ ~ ~
7 T butter
3 ribs of celery diced
4 carrots peeled and diced
1 large onion diced
7 T flour
2 tsp each of garlic powder,salt,pepper,paprika,cayenne,thyme,rosemary,oregano *this is just a rough estimate as I don't measure out seasonings*
1/4 C dry white wine
reserved chicken broth
1/4 C heavy cream

In a dutch oven melt butter then add the celery,carrots & onions and cook until softened. Add flour and continue cooking until golden brown. Once browned, whisk in white wine to deglaze pan then add the broth and all the seasonings. Let flavors simmer for a few minutes then add the cream.

~ ~ ~ Dumplings ~ ~ ~ 
2 C Bisquick mix
2/3 C milk

Mix the two ingredients until a dough forms. Then drop by the spoonfuls into the pot. Cook uncovered for about 10 min then cover and cook for an additional 10 min on low.

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