Chicken and Dumplings

Chicken and Dumplings had been calling to me each time I opened my America's Test Kitchen cookbook.  Warm chicken and vegetables in a creamy sauce under dumplings....mmmm.  Thinking this meal would take half a day to make, I kept putting it off.  Surprisingly, it can be a 30-ish minute meal.  This one is going in the monthly rotation this winter.  Chicken and Dumplings are delicious and you only have to dirty one pot.   

The Complete America's Test Kitchen TV Show Cookbook is such a great resource for tasty recipes that use everyday ingredients.  Their recipe for Chicken and Dumplings simmers the broth, vegetables and whole chicken pieces until the chicken is cooked.  I took a shortcut with a rotisserie chicken and omitted using chicken fat in the dumplings.  Fresh herbs are always tastier, but dried herbs worked fine here.  

Chicken and Dumplings

3 Tbsp butter

2 Tbsp canola oil

1/2 large white onion

4 large carrots

2 stalks celery

2 cloves garlic

Salt and Pepper

1/3 cup flour

3 cups chicken broth {3 c. water + 3 chicken bouillon cubes can be used}

1/2 cup 2% milk

1 bay leaf

2 tsp dried parsley

1/4 tsp dried thyme

1/2 rotisserie chicken, cubed

1 cup frozen peas 

Chop vegetables.  In a large, deep saute pan*  melt butter and add oil.  Over medium heat, saute vegetables seasoned with salt and pepper for a few minutes until they begin to soften.   

Stir in flour to coat all vegetables.  Pour in chicken broth and stir gently to prevent any clumping from flour.  

Add milk, bay leaf, herbs and chicken.  Simmer low and stir occasionally until thickened.  Add peas.

Mix dumplings right before putting in pan to cook.  Drop golf ball sized dollops of dough on top of simmering liquid, nearly touching.  Reduce temperature to low, cover and cook for 15-18 minutes until dumplings are cooked through and nearly doubled in size.  

Remove bay leaf.  Serves 5-6  

Dumplings

2 cups flour

1 Tbsp baking powder

1 tsp salt

1 cup 2% milk *

3 Tbsp butter

Melt butter by warming with milk in microwave.  Mix dry ingredients.  When ready to drop dumplings, add milk and butter to flour mixture and stir until combined.  {small PC scoop works well here}  

*ATK recommends not using nonfat or low fat milk in biscuits.  

*Use a wide, deep saute pan or dutch oven for more surface area when cooking dumplings.

recipe adapted from The America's Test Kitchen TV Show {2001-2011} Cookbook.   

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