Sunday, January 27, 2008

Hearty Chicken and Dumplings

After a little too much partying for Chad's surprise (no he wasn't surprised, he knew something was up) birthday party last night we were in need of a hearty home style meal. The only thing I had in the fridge were chicken legs that I bought on sale so our dinner had to incorporated those. I thought about just roasting them and making some rice and veggies as our sides but instead I decided to make chicken and dumplings (I like to say "dumplins").

I have to admit, I looked online for recipes but the only one I wanted to make was the Cooking Light version. But it was pretty complicated, and I just didn't have the energy. So I totally threw this thing together remembering bits and pieces from the recipes I viewed online. It came out so well, and I am thankful I made a huge batch that we can take to work for lunches later in the week.

Chicken and Dumplings

6 chicken legs roasted(I basted them with a butter, oregano, basil, garlic powder, salt and pepper mixture before roasting), meat removed and roughly chopped (or 3 cups cooked chicken)
1 medium onion chopped
2 stalks celery chopped
1/2 bag of peas and carrots combo
3 garlic cloves finely chopped
3 Tbs. dripping from roasted chicken or 3 Tbs. butter
1 1/2 Tbs. flour
1/4 cup white wine
10 cups good quality chicken stock(warmed)
2 bay leaves
1 Tbs. fresh sage chopped
1 Tbs. fresh flat leafed parsley chopped
1 tsp. dried thyme
1 tsp. dried marjoram
Salt and pepper to taste

Dumpling ingredients:
1 1/2 cups flour
1 Tbs. baking powder
3/4 cups half and half
2 tsp. salt
2 Tbs. butter
In a large heavy pot heat drippings or butter over medium heat. Add onions,celery, bay leaves, thyme, sage and marjoram and saute for about 3 minutes. Add garlic and cook another minute. Add flour and stir constantly for about 3 minutes so the roux doesn't burn. Add wine and deglaze the pot scraping any bits from the bottom. Add chicken stock a couple cups at a time whisking constantly. Add the cooked chicken and the parsley and bring to a gentle boil.
Add the dumplings and cook for about 10-15 minutes longer. Add peas and carrots take off heat and let sit for about 5 minutes. Add salt and pepper and serve.

Sift all dry ingredients into a medium sized bowl. Combine half and half and butter and heat in a microwave until butter has melted. Add to flour mixture and mix together with a fork until well combined. Knead a couple of times on a floured surface until smooth (a couple of times, don't over do it). Pinch off about a Tbs. size (you can make the dumplings as big as you want them but if they are larger they may have to cook longer) and add to soup.


Elly said...

mmm looks comforting and delicious. my recipe is pretty similar to this too (great minds!) so i need to make it again soon!

Jaime said...

yum! definitely a good comfort food :)

~Amber~ said...

This looks wonderful Ally! I have never had dumplings before. Maybe I should give them a try.