Chicken 'n Dumplins
This was one of my favorite meals on roads trips through the South.
Growing up in Florida, we were sub-south. There was no sweet tea. No chicken fried steak, pot pies, or dumplings. So when I got the chance to order such gorgeous dishes I never saw at home, I was in foodie kid heaven. Now, this is a recipe for drop dumplings. Until I find a recipe I like for gluten-free rolled dumplings, this will have to do. Let's get into some serious comfort food.
Prep : 30 mins Total time: 1 hr 45 min Serves: 8
4 pounds chicken pieces 1 large onion 3 carrots cut in thirds
3 stalks celery cut in half
8 cups chicken stock - I use Better Than Bouillon
1/2 c white wine or apple cider
garlic powder, salt & pepper to taste bay leaf
2 turns olive oil - to brown chicken Soup Assembly: 3 carrots diced 3 ribs celery diced 2 tbsp corn starch 1/2 c fresh parsley chopped
1 1/3 cup gluten-free flour - I use Cup4Cup
1/3 cup butter melted
2 tsp baking powder
2/3 cup milk
1/2 tsp salt
pat chicken dry and rub with oil
season chicken with garlic powder, salt and pepper
heat 2 turns olive oil in a large skillet
brown chicken on both side sides and remove from pan
in a large stock pot add chicken stock, chicken, carrots, celery, and bay leaf
bring to a boil and reduce heat and simmer for 25-40 minutes until chicken is cooked through and juices run clear.
assemble the dumpling dough while this simmers, and set aside
in a bowl mix flour, baking powder and salt
stir in milk and melted butter until just combined (don't over mix!)
drop by rounded teaspoons onto a parchment lined baking sheet
Back to the Pot:
remove chicken, cool slightly, and remove skin, bones and extra fat.
discard bones, skin and fat
discard veg and bay leaf from stock pot, and skim fat if needed
using 2 forks or your fingers, shred chicken
add chopped veg to the stock pot
add chicken back into stock pot
add white wine and make a slurry with the corn starch and mix in
increase heat until mixture reaches a simmer
drop dumplings on top of the simmering stew
cover and cook on low heat 15-18 minutes until dumplings are cooked through
garnish with parsley and serve.