Sunday, May 25, 2008

Chicken & Dumplings

Time: 40min, start to finish
Yield: 6 cups (four main-dish servings)

1-14.5oz can chicken broth
1-10oz package frozen mixed veggies (corn is great in this dish)
½ cup water
½ tsp. dried dill weed
1/8 tsp. garlic powder (garlic salt would also work well)
1/8 tsp. pepper
1 cup milk
1/3 cup all purpose flour
2 cups cubed, cooked chicken
2/3 cup all purpose flour
1 tsp. dried parsley
1 tsp. baking powder
1/8 tsp. dried dill weed
1/8 tsp. salt
¼ cup milk
2 TBSP cooking oil

In a large saucepan combine chicken broth, frozen veggies, water, dill weed, garlic powder, and pepper. Bring to boiling. Meanwhile, combine milk and flour, stir into veggie mixture. Stir in chicken and cook, stirring frequently, until thickened and bubbly.

While stew cooks, make dumplings by combining the flour, parsley, baking powder, dill weed, and salt. In a separate container, combine milk and oil. Stir the wet ingredients into the dry mixture and mix until just combined.

Drop dumplings mixture from a tablespoon to make 4-8 mounds atop the bubbling stew. Cover (no peeking!) and simmer over low heat for 10-12 minutes, or till a toothpick inserted into a dumpling comes out clean.

Note: See page 405 of Better Homes & Gardens Cookbook for Poached Chicken recipe.

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