Tuesday, October 29, 2013

recipe: herbed chicken and dumplings

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Our friend made some chicken and dumplings the other day that were sooo delicious. It was so cold outside, it was perfect timing. She even made a gluten-free version for Casey, so sweet! I had the urge today to make some of my own but, I also wanted to make something with lots of herbs in it. So this is what I came up with and it was sooo delicious! It doesn't get more comforting than this. I just wanted to curl up in a blanket in the rocking chair and never stop eating this. But, I didn't. Don't worry. I promise I didn't eat the whole pot by myself.
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Herbed Chicken and Dumplings
Ingredients:
2 Tbs.  Olive Oil
1.5 lb. Boneless Skinless Chicken Thighs (Breasts would work too)
1 Large Carrot, diced
2 Celery Stalks, diced
1 Large Onion, diced
6 cups Chicken Broth (or 6 cups water and 6 bouillon cubes)
3 Tbs. Fresh Parsley, chopped
2 Tbs. Fresh Lemon Thyme, chopped
2 Tbs. Fresh Rosemary, chopped
2 cups Bisquick Mix
1.5 Cup Milk (You can use half and half if you prefer)
Salt and Pepper

Directions:
1. Salt and Pepper both sides of the chicken.
2. Add 1 Tbs. of olive oil to a pot over medium-high heat.
3. Brown the chicken on both sides (5-7 minutes on each side). Remove chicken from pot and onto a plate.
4. Add 1 Tbs. of olive oil to the pot then add the diced vegetables and half of the chopped herbs.
5. Cook the vegetables for about 5 minutes over medium heat.
6. Add the chicken broth and chicken to the pot.
7. Cover the pot and simmer for 20 minutes to finish cooking the chicken.
8. While the pot is simmering, make your dumplings. Mix 2 cups Bisquick with 1 cup milk, the rest of the herbs and 1/4 tsp. salt. If you want your dumplings to be on the less-moist side, use less milk, maybe 3/4 cup.
9. After the chicken has cooked, pull it out and shred it with two forks.
10. Put it back in the pot and add the rest of the milk, 1/2 cup. Salt the pot to taste.
11. Bring the pot to a boil and drop tablespoonfuls of the dumpling mixture into the pot.
11. After you've dropped all of your dumplings, reduce the pot to simmer and cook for 10 minutes.
12. Then cover the pot and cook for 10 minutes more.

Serves: 6
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This is what the dumpling mixture should look like.
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Now, since Casey is in Cancun, I went ahead and made this version that is not gluten-free. Sometimes I do that because it's much easier to know how it's going to turn out. Gluten-free experiments can turn out... very disappointing. But I promised her a gluten-free version when she returns so maybe we can put a different twist on our next chicken and dumplings recipe. What do you think?

xo, Savannah

4 comments:

  1. Looks yummy. Can't wait to try it!

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  2. I made this tonight... It was amazing!!!!!!!!

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    Replies
    1. Yay! We're so glad you got to enjoy the yummy-ness!

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  3. This is some of the best soup Iʻve ever had!! thanks for posting the recipe (:

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