January 26, 2016

Chicken and Dumplings

I'll be honest- I made this recipe 6 weeks ago (insert gritting teeth emoji). Between the holidays and basically the whole month of January, I've had some late nights and simply felt burnt out when I got home. Wrapping up one of our biggest events of the year this week, I've come home with some energy in reserve. Don't get me wrong, I love what I do, but I need my recharge time too :)

The timing of posting this recipe may have worked out well, given the snow Winter Storm Jonas dumped on the east coast this past weekend. It will warm you up from the cold and leave your belly satisfied! Without further ado, here is my Chicken and Dumplings recipe.

for the broth
  • 2 lb. rotisserie chicken
  • EVOO
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 1 sweet onion, diced
  • 1 Tbsp. Herbes de Provence
  • 1 Tbsp. Thyme
  • 2 cloves of minced garlic
  • 2 bay leaves
  • 3 chicken bouillon cubes
  • ¼ tsp. onion powder
  • ¼ tsp. garlic powder
  • Salt and pepper, to taste
for the dumplings
  • 2 ¾ cups flour
  • 1 Tbsp. baking powder
  • ½ tsp. baking soda
  • 6 Tbsp. unsalted butter, melted
  • 1 cup buttermilk
  • 1 Tbsp. parsley

for the broth
  1. Cut the rotisserie into bite size chunks. In a large pot, heat EVOO over medium-high heat. Add carrots, celery, onion, herbs, and garlic to the pot and cook until they begin to soften. Add the bay leaves, chicken bouillon cubes, onion powder, garlic powder, chicken pieces, and 10 cups of water.
  2. Reduce heat to medium low and let simmer for 15-20 minutes to allow flavors to blend; remove the bay leaves.
  3. In a small bowl, whisk together ¾ of a cup of flour and 1½ cups of the broth until there are no lumps. Pour this mixture back into the broth, continually stirring until thickened, about 5-10 minutes.

for the dumplings

  1. Combine remaining 2 cups of flour, baking powder, baking soda, salt, pepper and parsley in a medium bowl, stirring until well incorporated. Whisk in the butter and buttermilk.
  2. Reduce heat to low. Divide dough into 8 dough balls. Using a large spoon, carefully drop the dumplings on top of the broth. Cover and let simmer until dumplings are firm, about 12 minutes. Using a ladle, spoon out one dumpling per bowl and cover with the broth. Enjoy!

NOTE: You can save the bones from the rotisserie to make your own broth for the next time you need it!