When measuring flour, we spoon it into a dry measuring cup and level off excess. If you don't have any, you can substitute low-sodium chicken broth. Divide among bowls and sprinkle with more parsley.īecause this is the "best" chicken and dumplings, we prefer the robust flavor of homemade chicken stock. Cover the pot and simmer over medium-low until the dumplings have puffed up and a toothpick inserted into the center comes out clean, 10 to 15 minutes. Use a small ice cream scoop or measuring cup to scoop 10 balls of dough into the pot (about 2 tablespoons each). Stir in the melted butter until just combined, then add the milk and stir until a ball of dough forms. Stir in the parsley and peas and remove from the heat.įor the dumplings: Whisk together the flour, baking powder, garlic salt, 1/2 teaspoon salt and about 10 grinds black pepper in a medium bowl. Bring the mixture to a boil then lower the heat to medium-low and simmer until the chicken is cooked through, 15 to 20 minutes. Pour in the milk and stir until the flour has been smoothly incorporated into the liquid.Īdd the chicken and the chicken stock to the pot and stir to combine. Sprinkle the flour over the vegetables and stir until it is completely incorporated and a sandy paste forms. Stir in the butter until completely melted. Add the wine and simmer until completely evaporated, 4 to 5 minutes. Stir in the garlic and thyme and cook until fragrant, about 1 minute. Add the carrots, celery, onion, 1/2 teaspoon salt and about 10 grinds black pepper and cook, stirring occasionally, until the vegetables just begin to soften but don't take on any color, 4 to 5 minutes. Taste test and add salt and/or pepper, if needed.For the chicken: Heat the oil in a large Dutch oven or heavy-bottomed pot with a lid over medium-high heat until shimmering. Cook until peas are warmed through, about 1 minute. Drop tablespoonfuls of flour mixture into the pot, spacing dumplings evenly.Stir in milk and 1/4 cup parsley until the mixture is just evenly combined (be careful to not over mix). Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Cut 2 tablespoons butter into small cubes. In a medium bowl, stir 1 cup flour, baking powder, and salt until evenly combined.Whisk in broth or stock and bring to a boil. Add 2 tablespoons flour to the pan and cook 2 minutes, stirring with a whisk. Add 2 tablespoons butter and melt, stirring a little. Stir in bay leaf, poultry seasoning, salt, and pepper. Add oil, potato, carrots, onion, and celery, and cook until onions are translucent, about 5 minutes. Pre-heat a large pot on the stove over medium heat.His advice is practical and easy to apply, and I thought about it when I adjusted this recipe.įrom extra biscuit mix ingredients to straight up biscuit ingredients, I made this a little extra clean-eats. Speaking of Pollan, I love his straightforward approach to eating as outlined in Food Rules, and it’s probably one of the most influential books I’ve read for my take on healthy eating. Some of those boxed mixes throw in some interesting extras by way of ingredients that Michael Pollan wouldn’t approve. Hello, 30 Minute Meals! But, I didn’t love using boxed biscuit mix for the dumplings. The base recipe is actually really great, so I didn’t have to change it too much. And as it turns out, from-scratch dumplings are pretty darn simple! As a clean eater, I try to avoid boxed anything whenever possible. Most recipes I found online recommended boxed biscuit mix. We definitely make this a few times during the fall and winter seasons. Who says comfort food has to be unhealthy? I think a cozy bowl of this Healthier Chicken and Dumplings recipe is perfect for a cold or rainy day.
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