Sage Chicken and Dumplings
The addition of sauteed fresh sage makes these chicken & dumplings incredibly savory. I make these for my dairy-allergic son, so I use Spectrum Shortening and So-Delicious Unsweetened Coconut milk; but I'm sure they would be good with real milk/butter.
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INGREDIENTS
Nutrition- 2tablespoons olive oil
- 2tablespoons canola oil
- 1
- 1
- 7
- 1
- 1teaspoon poultry seasoning
- 4
- 3tablespoons flour
- 8cups chicken stock
- 2
- 2cups flour
- 3teaspoons baking powder
- 1⁄2teaspoon salt
- 1⁄2teaspoon sage
- 4
- 3⁄4cup milk
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DIRECTIONS
- saute onion, carrot, potatoes, and sage in oil on med heat until their liquid has evaporated and they have started to brown.
- add thyme, poultry seasoning, and flour and saute a couple more minutes.
- add stock and salt and pepper to taste and bring to a boil.
- add chicken breasts and reduce heat to simmer for 20 minutes.
- use tongs to remove chicken breasts and leave on cutting board to cool.
- add parsley to the pot.
- make dumpling dough by mixing flour, baking powder, salt and sage with a fork.
- add shortening and mix with fork until crumbly.
- add milk and mix until just combined.
- check broth for seasoning and check that potatoes are tender.
- shred chicken with your hands and return to pot.
- add balls of dumpling dough to pot (not too big they will plump up quite a bit).
- Simmer for 10 minutes then carefully flip dumplings and cook for another 8 minutes.
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