Hurlyburly Chicken and Dumplings
Ready In: 45 mins
Serves: 6-8
Yields: 8
Ingredients
- 1 -1 1⁄2 lb chicken breast (boneless and skinless)
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 medium russet potatoes
- 2 carrots
- 1 medium onion
- 1⁄2 cup frozen peas
- 1⁄2 cup button mushroom
- 2 celery ribs
- 2 bay leaves
- 1⁄2 tablespoon salt
- 2 tablespoons ground black pepper
- 1 teaspoon ground red pepper
- 2 tablespoons poultry seasoning
- 1⁄2 cup all-purpose flour (thickener)
- 1 quart low sodium chicken broth
- 2 teaspoons baking powder
- 1 teaspoon sugar
- 3⁄4 cup flour (for dumplings)
- 1 tablespoon canola oil
- 1⁄3 cup 1% low-fat milk
Directions
- Cube chicken into 3/4" pieces.
- Add Olive oil and butter to pan.
- Cook onion, potatoes, celery, and carrots over medium high flame for 5-7 minutes.
- Add seasonings and flour to veggies, stir, and saute an additional 2 minutes until the flour coats and is beginning to brown.
- Add Stock.
- Bring to boil and add chicken. Cook 4 minutes.
- Combine Flour, Baking Powder, and Sugar. Add milk and canola oil, stirring to a very thick but wet consistency.
- Add peas and mushrooms.
- Stir pot, then drop "Dumplings" by the heaping tablespoon or more into the boil. DO NOT STIR.
- Cover pot and reduce heat to provide a low simmer and steam dumplings about 10-15 minutes.
- Stir and allow ten minutes of rest to thicken.
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