Meals

Chicken and Dumplings

Name: Chicken and Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: 2 1/4 cups (255g) King Arthur Unbleached Self-Rising Flour; 4 tablespoons (57g) butter, cold, cut into pats; 2 tablespoons (4g) fresh chives, fresh parsley, 2 teaspoons dried parsley, or herbes de Provence, all optional; 3/4 cup (170g) buttermilk, or 1/2 cup (113g) plain yogurt thinned with 1/4 cup (57g) milk; 1 large egg; 4 tablespoons (57g) butter; 1/2 cup (57g) King Arthur Unbleached All-Purpose Flour, (not self-rising); 3 cups (680g) chicken stock; 1 teaspoon dried thyme; 1 bay leaf; salt and pepper to taste; 1/4 teaspoon Worcestershire sauce; 4 cups (454g to 510g) diced cooked chicken; 2 1/2 cups (312g) frozen mixed vegetables, thawed and/or cooked; or a mixture of cooked peas and carrots

8 servings

porções

20 minutes

tempo ativo

45 minutes

tempo total

Começar a Cozinhar

Ingredientes

2 1/4 cups (255g) King Arthur Unbleached Self-Rising Flour

4 tablespoons (57g) butter, cold, cut into pats

2 tablespoons (4g) fresh chives, fresh parsley, 2 teaspoons dried parsley, or herbes de Provence, all optional

3/4 cup (170g) buttermilk, or 1/2 cup (113g) plain yogurt thinned with 1/4 cup (57g) milk

1 large egg

4 tablespoons (57g) butter

1/2 cup (57g) King Arthur Unbleached All-Purpose Flour, (not self-rising)

3 cups (680g) chicken stock

1 teaspoon dried thyme

1 bay leaf

salt and pepper to taste

1/4 teaspoon Worcestershire sauce

4 cups (454g to 510g) diced cooked chicken

2 1/2 cups (312g) frozen mixed vegetables, thawed and/or cooked; or a mixture of cooked peas and carrots

Instruções

Preheat the oven to 350°F.

To make the dumplings: Place the flour into a bowl, and work in the butter until the mixture resembles coarse bread crumbs. Stir in the herbs. Cover and refrigerate while you make the filling.

To make the filling: Melt the butter in an oven-safe, 3-quart saucepan over medium heat. Whisk in the flour; cook for 1 minute.

Add the broth 1/2 cup at a time, whisking it into the flour and butter to prevent lumps. When all the broth has been added, season with the thyme, bay leaf, salt, pepper, and Worcestershire sauce. Simmer the sauce for 15 minutes, then stir in the chicken and vegetables. Keep the mixture at a low simmer while you finish the dumplings.

To finish the dumplings: Whisk the buttermilk and egg together and add to the dry dumpling mixture, stirring just until evenly moistened.

To assemble: Scoop the batter onto the simmering filling, using a muffin scoop or 1/4-cup measure. Leave some space between the dumplings; they'll almost double in size as they cook. Put the lid on the pan, and bake for 20 minutes, then uncover and bake for another 5 to 10 minutes to brown the biscuits.

Remove from the oven, and scoop a dumpling and a portion of the filling onto each serving plate. Serve hot.

Yield: 7 to 8 generous servings.