Friday, February 11, 2011

Chicken and Dumplin’s

My chicken and their dumplins were feeling fat. Or, my thyme time was limited. Let’s face it, chicken and dumplings are not the most attractive dish to photograph. But what these puppies lack in show, ooooh girl, they make up for in flavor. They grasp you in their little dumpling arms and give you that cozy mama dumpling hug. You’ll feel like you just woke up on a winter morning and your mama was making you some feel better food! Minus the needing to feel better part. They just make me feel happy!

YES America, dumplings make me HAPPY! These cook up so fast, they would definitely qualify for what’s her name’s 30 minute meals, and without 24 ingredients! PLUS, you’ll be relieved to know I used a shortcut and bought one of those delicious rotisserie chickens from HEB (that’s our primary source of grocery items here in the great state o’ Texas). I think that added a nice touch of “ahhh, 10 more minutes on the couch.”

After you decide how much you LOVE this recipe, please thank eatathomecooks.com for this recipe, and then thank me for bringing it to you. Seriously.

Alrighty ladies and some gentlemen, gather your household staples, and let’s get to cookin’!

~Peace, Love, and Dumplin’s

Print Print Save Save

Chicken and Dumplin's

Yield: Serves 4

Ingredients:

2 cups Flour
½ teaspoons Baking Powder
1 pinch Salt
2 Tablespoons Butter
1 cup Milk
2 quarts Chicken Broth
3 cups Cooked Chicken (1 rotisserie chicken)

Directions:

In a bowl, combine the flour, baking powder and salt. Cut the butter into the dry ingredients with a fork or pastry blender. Stir in the milk, mixing with a fork until the dough forms a ball.

Heavily flour a work surface. Roll the dough out thin with a heavily floured rolling pin. Cut the dough into 2 inch squares, triangles, hearts, whatever your feeling. I made mine sorta into strips. And then I rolled some into balls for the hubs because it was his birthday and that's what he wanted. 🙂

To cook them, bring the broth to a boil. Drop the dumplings in one at a time, stirring while you add them. The extra flour on them will help thicken the broth. Cook them for about 15-20 minutes or until they not doughy tasting. Don't leave your chicken broth unsupervised or it will dance its way out of the pot and all over your clean stove. (See? Learn from my mistakes people! Didn't your mother always say that? Or was that just mine?) Then, drumroll please : ADD YOUR CHICKEN. Some salt and pepper. Spin around and throw some salt over your shoulder. Muwaaah! You're done! Don't forget to cook your veggies with this meal for a balanced diet. I like corn niblets in butter sauce and broccoli.

 

  Pin It

Leave a Comment