Chicken and Dumplings

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I love comfort foods.   After a rough week, Saturday is the perfect day for an early dinner that serves up flavor and love – like Chicken and Dumplings!

What you Need:

  • 8 pieces of chicken
  • 1/3 cup of flour
  • 2 Tablespoons of olive oil
  • 2 cups of broth
  • ½ cup of chopped onion
  • 2 Tablespoons butter
  • 2 Tablespoons flour
  • 1/8 cup cream
Dumplings
  • 1 ½ flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cup milk
  • 2 Tablespoons olive oil
  • 1/16 teaspoon ground sage

How to Do it:

Dredge the chicken pieces in the 1/3 cup of flour.  Brown on all sides using 1 Tablespoons of olive oil.  Add the onions and the broth.  Simmer until the chicken is
cooked through and tender – about an hour to an hour and a half. 
 
About a half an hour before the chicken is done, mix all the ingredients for the dumplings.  It will be a batter consistency.  Let sit while chicken finishes cooking.
 
 
 
When the chicken is done, melt the butter in a small sauce pan.  Add the last 2 Tablespoons of flour and cook until it is lightly browned and thick. Remove from the heat. Slowly add the cream, stirring until it well blended and smooth.  Slowly pour into the chicken pot, stirring, until it is well blended and the gravy starts to
thicken. 
 
Next, drop the dumpling batter on the top of the pot.  It doesn’t matter if they touch, they will expand as they cook anyway.  Cover the pot and simmer for 15 – 20 minutes (longer if you used a large spoon).  Uncover and simmer another 10 minutes.
 
Serve chicken and dumplings with gravy over them. 
 

 

Serves 4
 
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