Fast & Easy Recipe For Chicken and Dumplings

Monday's Leftovers: Chicken and Dumplings

The start of the week can often be so harried that I don't have time to stop somewhere for takeout or go shopping for groceries. My saving grace? Leftover chicken thighs from yesterday's lightened-up cassoulet.

With the poultry I've got remaining and only a few other pantry staples like onions, dried herbs, and frozen vegetables, I can create a shockingly pulled-together dinner presentation of down-home chicken and dumplings. See how it all comes together after the jump.

Chicken and Dumplings

Chicken and Dumplings

Fast & Easy Recipe for Chicken and Dumplings 2009-09-29 21:11:45

Ingredients

3 tablespoons butter
1 medium onion, cut into 1-inch pieces
5 medium carrots, cut crosswise into 1 1/2-inch pieces
1/2 teaspoon dried thyme
1 cup (spooned and leveled) all-purpose flour
1 can (14.5 ounces) reduced-sodium chicken broth
Coarse salt and freshly ground pepper
1-1/2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
2 tablespoons chopped fresh dill, or 3/4 Teaspoon dried dill weed
1-3/4 teaspoons baking powder
1/2 cup plus 2 tablespoons milk
1 package (10 ounces) frozen peas

Directions

  1. In a Dutch oven (or a 5-to-6-quart heavy pot with a tight-fitting lid), heat butter over medium. Add onion, carrots, and thyme. Cover and cook, stirring occasionally, until onion is soft, about 5 minutes. Add 1/4 cup flour and cook, stirring, 30 seconds. Add broth and bring to a boil, stirring constantly; season with salt and pepper. Nestle chicken in pot; reduce heat to medium-low. Cover and cook, stirring occasionally, 20 minutes.
  2. Meanwhile, make dumplings: In a medium bowl, whisk together remaining 3/4 cup flour, dill, baking powder, and 1/2 teaspoon salt. With a fork, gradually stir in 1/2 cup milk to form a moist and soft batter. It should be just a little thicker than pancake batter and should easily drop from the tip of a spoon. (Add additional 2 tablespoons milk if too thick.) Set aside.
  3. Stir peas into pot. Drop batter in simmering liquid in 10 heaping tablespoonfuls, keeping them spaced apart (dumplings will swell as they cook). Cover, and simmer until chicken is tender and dumplings are firm, 20 minutes.

Serves 4.

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