Saturday, November 22, 2014

In the Kitchen With Jason (and David): Chicken and Dumplings

This recipe turned out fantastic. There was a little concern on my part with the 'dumplings' as I felt that there were too many, but it turned out that there is no such thing as too many dumplings. Make when you want a nice hearty meal; you will enjoy it.

  • 3 Tbsp EVOO
  • 1 onion, diced
  • 3 carrots, diced
  • 4 celery stalks, diced
  • 2 skinless boneless chicken breasts, uncooked
  • 1 tsp chopped fresh parsley
  • 1/2 tsp thyme
  • 2 bay leaves
  • 4 cups chicken broth
  • Unknown quantity of water
  • 1 16.3 oz tube Pillsbury Grands! Flaky Layers (or comparable product)
  • 3/4 cup flour
  • Heat EVOO in a stockpot over medium heat.
  • Add the onion, carrots, and celery and cook for 8 minutes.
  • Add chicken, parsley, thyme, bay leaves, and chicken broth.
  • Add enough water to cover ingredients (I used very little) and bring to a boil.
  • Reduce heat to low and cook for 90 minutes.
  • Remove the chicken with tongs and allow to cool in a bowl.
  • When chicken is cool enough to handle, chop or tear it into strips.
  • Return the chicken to the stockpot. 
  • Flour both sides of each uncooked biscuit.
  • On a floured work surface, roll out each biscuit into rounds about 1/4 of an inch thick.
  • Cut the biscuits into 1 to 1 1/2 inch thick strips.
  • Gently lower the strips into the broth.
    • They will pop back up to the top and if you used a pot like mine, you will feel like you have too many of the strips. Trust me that you do not.
  • Gently separate the dumplings with a spoon.
  • Let them cook for 12 minutes.
And that is all it takes for some very delicious chicken n' dumplings.

Please enjoy!

-Chef Jason

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