Scroll down for 2nd Method makes around 6 generous servings 6 boneless skinless chicken thighs (can use breasts, see notes) 6 cups chicken s...
Scroll down for 2nd Method
makes around 6 generous servings
6 boneless skinless chicken thighs (can use breasts, see notes)
6 cups chicken stock
5-6 carrots, peeled and sliced into rounds
3 ribs celery, sliced
1/2 onion diced very fine
1 t dried thyme
2 T fresh minced parsley
kosher salt to taste (around 1.5-2t) and ground pepper
choose up to 2 (1/2 c. each) optional veggies: frozen corn, peas, green beans, broccoli, diced potatoes, whatever your family likes
Dumplings
1 1/4 c all purpose flour
1.5 t baking powder
1.5 t kosher salt
1 egg white
1/4 c water
1/4 c milk
1/4 c (1/2 stick) cold butter, diced
In a dutch oven or other large pot add everything except the optional veggies. Bring to a boil then reduce to a low simmer. Allow to simmer for 45 min. Remove the chicken thighs to a plate to cool slightly before shredding. If you are using chicken breasts only cook them for 25-30 minutes before removing.
After removing the chicken taste the broth for season. Adjust salt & pepper if needed. Add optional veggies to the stew at this time.
Shred the chicken and discard any gristle and fat pieces. Set aside.
Make the dumplings - in the work bowl of a food processor add your flour, baking powder and salt. Pulse to incorporate.
Add the cold diced butter. Pulse 5 times using 1 second bursts of power. The mixture should resemble coarse meal or damp sand. Pour flour mix into a bowl.
In a separate small bowl mix the egg white, milk and water. Pour the wet ingredients over the dry and combine with a fork until all flour is dampened. A few lumps are OK, just don't overwork the batter. It will be like thick pancake batter.
Add the shredded chicken back to the stew and stir well. Stew needs to be at a bare simmer, not too many bubbles breaking the surface, to cook the dumplings. If the stew is simmering too rapidly it will break apart the dumplings.
Using a tablespoon size scooper or 2 spoons, scoop dough into balls on top of simmering stew. Try not to let dumplings touch when being dropped into stew. Once all the dough is added cover the stew and allow to steam cook for 10 minutes. DO NOT OPEN THE LID until the 10 minutes is over or the dumplings will not cook properly.
Once the dumplings are cooked they'll float to the surface. Sprinkle with minced parsley before serving.
2nd Method:
Recipe:
pulled chicken from a rotisserie chicken (no skin)
1 stick of butter, melted
1 cup milk
1 cup self-rising flour (must be self-rising)
2 cups chicken broth
1 can condensed cream of chicken soup
Preheat oven 375°
Spread chicken in a 9x13 baking dish
Pour butter evenly over chicken
Season with a little salt and pepper
In med bowl whisk together flour and milk. Slowly pour evenly over chicken. Do not stir!
In same bowl, whisk together chicken broth and chicken soup. Slowly pour into baking pan. Do not stir. Dumplings form as it bakes.
Bake uncovered for 45 mins. Let sit for minimum of 5 mins before serving, allowing dumplings to finish forming. The longer it sits the more dumplings you get. Just as good the second day, also!!
