Thursday, October 21, 2010

Chicken and dumplings are my new bff's.

So! I had soooo much chicken left over from the ginormous chicken i made in the last post and decided to make chicken and dumplings. Why? Well, first, because i've never had them before (i know, right?!), second, because i heard it was mucho delish, and third because it is getting chilly in Detroit. Ok. fine. I'm totally lying. I made them because my Marko loves chicken and dumplings :) so i thought I'd make something i could brag about forever!! Bwhahahahaha! 
However, all bragging was soooo amazing. Like, beyond amazing. Like if amazing was earth, this meal is mars (go with it). It was super creamy, spicy, hearty and warrrm. Did I mention super duper easy? It is. Make this. Now. And!!! As a total bonus, this is my gift to all my single peeps! Because, if you don't have a significant other, and you want one - feed them this. Trust me. They will be smitten foreves. It's like a love spell. Truth.

Chicken and Dumplings
re do!

8 cups chicken broth (1 box plus 2 cans) or 2 boxes
1 lb. left over chicken – shredded
1 c. sliced carrots
1 onion, minced
2-3 cloves garlic, minced or pressed
1 bay leaf
1 handful of chopped fresh parsley (or 1 Tbsp. dried parsley)
1/2 tsp. basil
salt and pepper (lots of pepper) to taste
2 14-oz. cans evaporated milk (fat free is fine)
Dumplings: the recipe below

In a large pot, heat some olive oil over medium heat and add onions and garlic. Saute for a few minutes until translucent. To this add about 3-4 soup spoons of flour to make a roux, which will make your soup thick. Let this cook for a few minutes to get rid of the the raw flour flavor. Next,  and then add chicken broth, carrots, chicken, bay leaf, and basil. Bring to a boil. Cover cook for about 10 minutes and add chopped parsley. Add evaporated milk.

Add the dumplings: 
2 cups all purpose flour
1 tablespoon baking powder
1 1/4 teaspoons of salt
1 cup plus 2 tablespoons milk

Combine the flour, baking powder, 1 1/4 teaspoons salt, and milk in a medium bowl. Stir well until smooth, then let the dough rest for 5-10 minutes. Roll the dough out onto a floured surface to about a 1/2 inch thickness. Cut the dough into 1/2 inch squares and drop each square into the simmering stock. Use all of the dough.

The dumplings will first swell and then slowly shrink as they partially dissolve to thicken the stock into a white gravy. Simmer for 30-40 minutes until thick. Stir often.

This is great right away, but honestly, the leftovers are even better. I don't know why, but once the flavors have a chance to marry, its like angels singing. For realz.
Now go get yourself some lovin!!!

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