6 Chicken Dinner Recipes, #5
The Only Recipe I Ever Use For This Tasty Classic! I know some people say you should never add veggies to chicken and dumplings, but I disagree. The carrots and celery only made this tastier, and I intend to add them every time, from now on.
I also think what makes this recipe so delicious is the fact that you’re using both, chicken breasts and chicken thighs for this. I’ve often just used chicken breasts, but I think the thighs bring a little more fat to the dish, it amps up the flavor. Have you tried this recipe already? We’d love to know how it turned out for you!
Ingredients
1/2 yellow onion
3 stalks celery
2 medium carrots
3 Tbsp Land O Lakes butter
3 boneless skinless chicken breasts
6 boneless skinless chicken thighs
1/2 tsp ground thyme
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp salt
1 tsp pepper
64 oz chicken stock
1 can evaporated milk
3/8 cup Gold Medal all-purpose flour
For the dumplings:
2 cups Gold Medal all-purposeflour
3 Tbsp shortening
1 tsp salt
cold water
Instructions:
Dice onion, carrots, and celery. Saute in a large skillet, in 1½ tsp butter over medium low heat, until onion is browned and carrots just start to soften.
Meanwhile, dice the chicken breasts and thighs. Once veggies are browned, remove to small bowl.
Add remaining butter to skillet, then add chicken and mix with onion powder, garlic powder, thyme, salt and pepper. Saute until just cooked through.
While chicken is browning, combine flour, salt and shortening in food processor. Pulse a few times. Drizzle in water while pulsing, until it forms a soft dough. Form dough into two balls, roll out as thin as possible (work with 1/2 at a time). Cut into 1″ x 2″ pieces.
In a small bowl add flour and 1 cup broth and mix well.
When the chicken is browned, add the veggies back in, pour in the remaining broth, the flour mixture and the evaporated milk. Bring to a boil.
Drop in dumplings, and lower heat to medium. Cook uncovered for 10 minutes. Add salt/pepper, if needed. Cover and cook for another 10-15 minutes over low, should be thick and bubbly like a cream soup. If needed mix a little more flour and water together and add until desired consistency is reached.
USE THE RED NEXT PAGE LINK BELOW FOR #4 OF OUR 6 CHICKEN DINNER RECIPES
Quick tip: You can omit the carrots and celery if you’d like, but I think they add some great flavor!
