Chicken & Dumplings

iVillage Member
Registered: 10-31-1999
Chicken & Dumplings
Sat, 01-19-2013 - 8:58am

Chicken and Dumplings
Serves 6

4 Chicken breasts with skin, boneless
2 tbsp oil
1 medium onion, finely diced
½ cup carrot, finely diced
½ cup celery, finely diced
2 jalapenos, finely diced
¼ tsp cayenne
1 tbsp thyme, minced
6 cups chicken stock
½ cup heavy cream
3 cups self-rising flour
3 tbsp Crisco, cold
¾ -1 cup cold milk

Season the chicken with salt and pepper. Dredge in flour.

Heat oil in a Dutch oven and brown the chicken. Remove the chicken from the pot and add the onions, carrots celery, jalapenos, thyme and cayenne. Stir and cook for about 3-4 minutes. Add chicken back into the pan. Add the chicken stock. Simmer for 20 minutes.

In the meantime make the dumpling dough. In a bowl add the flour, Crisco and milk. Using your hands mix until it forms a dough. Knead it a few times to ensure it comes together. Set aside.

Remove the cooked chicken from pan. Remove the skin and discard. Using 2 forks shred the chicken and place it back in the pan. Add ½ cup of heavy cream. Stir and make sure it is mixed well. Using a tablespoon scoop 16 dumplings and drop them into the pot. Cover half way with the lid and simmer for 20 minutes. Season with salt and pepper.

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