Name: Recipe For Cooking Chicken And Dumplings
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 6 servings
Cuisine: Southern American
Ingredients: 1 whole chicken, cut into pieces; 2 tablespoons olive oil; 1 onion, diced; 2 carrots, sliced; 2 celery stalks, chopped; 4 cloves of garlic, minced; 6 cups chicken broth; 1 teaspoon dried thyme; 1 bay leaf; Salt and pepper to taste; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1/2 cup unsalted butter, cold and cubed; 3/4 cup milk

Instructions

In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 6-8 minutes. Remove the chicken from the pot and set aside.
In the same pot, add more olive oil if needed and sauté the onion, carrots, celery, and garlic until softened, about 5 minutes.
Return the chicken pieces to the pot and add the chicken broth, dried thyme, bay leaf, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and let it simmer, covered, for about 45 minutes to cook the chicken through.
While the chicken is simmering, make the dumplings. In a mixing bowl, whisk together the flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your hands to work the butter into the flour mixture until it resembles coarse crumbs.
Pour in the milk and stir until just combined. Be careful not to overmix; the dough should be slightly sticky.
Once the chicken is cooked through, remove it from the pot and shred it into bite-sized pieces using two forks. Discard the bay leaf.
Return the shredded chicken to the pot and drop spoonfuls of the dumpling dough on top of the simmering broth. Cover and let the dumplings cook for about 15 minutes, or until they have puffed up and are cooked through.
Serve the chicken and dumplings hot, garnished with freshly chopped parsley for a pop of color and freshness.

Ingredients

Instructions

Nutrition Facts