Sour Cream & Onion Chicken

• servings: 5 servings

Ingredients

For the chicken

2 tablespoons unsalted butter

1½ pounds [680 g] boneless, skinless chicken breasts

Kosher salt

Freshly ground black pepper

2 cups [480 ml] chicken stock (homemade, store-bought, or bouillon paste dissolved in boiling water)

4 large carrots, peeled and cut into bite-sized pieces (on the diagonal if you'd like to be fancy!)

5 ounces [141 g] fresh baby spinach

For the dumplings

1 cup [125 g] all-purpose flour

2 teaspoons baking powder

2 teaspoons onion powder

1 teaspoon kosher salt

½ cup [113 g] sour cream

¼ cup [60 ml] water

3 tablespoons minced fresh chives

Directions

First, make the chicken. Melt the butter in a Dutch oven (or another heavy, wide pot) over medium-high heat. Generously season the chicken breasts with salt and pepper on both sides and cook until browned on both sides, about 5 minutes per side.

Add the chicken stock and carrots to the pot and bring the mixture to a boil. Turn the heat to low, cover the pot, and simmer until the chicken and carrots are tender, about 30 minutes.

Transfer the chicken breasts to a large plate or bowl and use a couple of forks to shred the meat (use one to hold the chicken down and the other to pull the pieces.)

Return the chicken to the pot along with the spinach. Stir well to combine and to wilt the spinach. Keep warm over low heat.

Next, prepare the dumplings. Place the flour, baking powder, onion powder, and salt in a large bowl and whisk well to combine. Stir in the sour cream, water, and chives.

Evenly dollop the dumpling batter on top of the chicken mixture in large spoonfuls (each about 2 tablespoons or so). Turn the heat to high and bring the mixture to a boil, then turn the heat to low, cover the pot, and cook until the dumplings are just cooked through, about 15 minutes.

Turn off the heat and let the pot sit, undisturbed, for 10 minutes. This allows the dumplings to finish their cooking in the gentle residual heat. Serve immediately.

Notes

From: ‘Simply Julia’ by Julia Turshen