Image Credit : https://www.flickr.com
Ingredients:
- 1 whole chicken (about 4 pounds), cut into pieces
- 2 tablespoons olive oil
- 1 onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, chopped
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper to taste
- 1 cup frozen peas (optional)
- Chopped fresh parsley for garnish
For the Dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/4 cup cold unsalted butter, cut into small pieces
- 3/4 cup milk
Instructions:
- Prep the Chicken: Start by seasoning the chicken pieces with salt and pepper. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and brown them on all sides, about 5 minutes per side. Once browned, remove the chicken from the pot and set it aside.
- Saute the Aromatics: In the same pot, add a bit more olive oil if needed. Toss in the diced onion, sliced carrots, and chopped celery. Cook until the vegetables are softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Make the Broth: Return the browned chicken pieces to the pot. Pour in the chicken broth, ensuring that the chicken is fully submerged. Add the dried thyme and bay leaf for extra flavor. Bring the broth to a simmer, then reduce the heat to low. Cover the pot and let it gently simmer for about 1 hour, or until the chicken is cooked through and tender.
- Prepare the Dumplings: While the chicken is simmering, it’s time to make the dumplings! In a mixing bowl, combine the flour, baking powder, and salt. Add the cold butter pieces and use your fingers or a pastry cutter to incorporate the butter into the flour mixture until it resembles coarse crumbs. Pour in the milk and stir until just combined.
- Form the Dumplings: Once the chicken is cooked, remove it from the pot and set it aside to cool slightly. Discard the bay leaf. Increase the heat to medium-high and bring the broth to a gentle boil. Drop spoonfuls of the dumpling dough into the simmering broth, making sure to leave some space between them. Cover the pot and let the dumplings cook for about 15 minutes, or until they are puffed up and cooked through.
- Shred the Chicken: While the dumplings are cooking, shred the cooked chicken into bite-sized pieces using a fork or your hands, discarding the bones and skin. Once the dumplings are ready, gently stir in the shredded chicken and frozen peas (if using). Let everything simmer together for a few more minutes until the peas are heated through.
- Serve and Enjoy!: Ladle the hot Chicken and Dumplings into bowls, making sure to get plenty of dumplings, chicken, and broth in each serving. Garnish with chopped fresh parsley for a pop of color and freshness. Serve piping hot and enjoy the comforting goodness!
Now, sit back, relax, and savor every spoonful of this homemade Chicken and Dumplings dish. It’s a taste of nostalgia and warmth that’s sure to make any day brighter. Bon appétit!
