Chicken and Dumplings
Ingredients
- 8 Chicken Thighs (boneless, skinless)
- 2 TBS Olive Oil
- 4 Carrots, Chopped
- 2 Onions, Chopped
- 4 Ribs of Celery, Chopped
- 4 Cloves of Garlic, Chopped
- 10 Cups of Chicken Stock + 2 more cups
- 3 Bay Leaves
- 3 TSP Dried Thyme
- Su0026P To Taste
Dumplings:
- 2 Cups Flour
- 4 TSP Baking Powder
- 1 TSP Salt
- 2 TSP Dried Parsley
- 3/4 Cup Milk
- 4 TBS Olive Oil
Instructions
- Heat oil in a thick-bottomed Dutch Oven or Stock Pot
- Fry the chicken in two batches, 5 minutes per side.
- Remove chicken and put aside
- Add the celery, carrots, onions, garlic and thyme to the hot oil
- Stir until softened then add the chicken stock, bay leaves and chicken thighs (with any juices)
- Simmer for 20 – 30 minutes till the chicken is cooked
- Remove the thighs and shred the chicken with a pair of forks.
- In a bowl, whisk the remaining 2 cups of stock with 1 cup of flour until smooth
- Gently pour that mixture into the pot and stir until the flour cooks up and the sauce thickens. Repeat until the sauce reaches desired consistency.
- 10) In a bowl, mix the wet and dry dumpling ingredients
- 11) Drop 8 – 10 spoonfuls of the dumpling dough onto the top of the chicken mixture in the pot, cover and simmer for 10 – 15 minutes, until the dumplings are fully cooked.
- 12) Enjoy!
Nutrition
Calories: 300kcal
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