Dazzlin' Chicken -n- Dumplin's |
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Prep Time: 30 Minutes Cook Time: 80 Minutes |
Ready In: 110 Minutes Servings: 6 |
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This is a heartier version (whole wheat dumplings) to a down-home Southern comfort food. Delicious and easy, sticks to the ribs, and keeps you full for a while. We enjoy having strawberry shortcake for dessert with this meal! Ingredients:
6 chicken breast halves |
4 cups water, or as needed to cover |
salt and ground black pepper to taste |
1 teaspoon dried sage |
1 cup chopped celery |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 1/4 cups all-purpose flour, divided |
1 cup whole wheat flour |
1/2 teaspoon salt |
2 1/2 teaspoons baking powder |
1 1/4 cups heavy cream |
1 tablespoon chopped parsley |
Directions:
1. Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled.
2. While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes.
3. Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface.
4. Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.
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