I traveled up to the DC area this past weekend and cooked up a storm. I did not take any photos, sorry. I seem to be on a comfort food tear since the comfort food potluck I went to on election night. This recipe turned out great and my dad loved it. It is pretty easy and you can throw in whatever leftovers you have around.
Chicken and Dumplings
1 c + 1 Tbsp flour
1/2 tsp salt
1/4 tsp pepper
1 lb of chicken (you can used boneless or already cooked chicken)
2 tsp vegetable oil
4 scallions minced
3 cloves garlic, minced
1 large onion chopped
1 carrot minced
optional: potato (cooked and in chunks), broccoli etc
1 can reduced sodium chicken broth
1 c. or more of water
2 Tbsp chopped fresh parsley (I almost never have this, but if you have any other fresh herbs just throw in a tsp or so)
1/2 tsp dried sage
1 1/2 tsp baking powder
1/4 baking soda
2/3 c low-fat buttermilk
1. On a plate, combine 1 Tbsp of the flour, 1/4 tsp of the salt, and the pepper. Dredge the chicken in the flour mixture, shaking off the excess. In a large nonstick skillet, heat the oil until hot but not smoking over medium heat. Add the chicken and cook, stirring frequently, until golden brown, about 5 minutes. Transfer the chicken to a plate. NOTE: I usually have already cooked chicken.
2. Add the scallions, garlic, onion, carrot (and optional other veggies) to the pan and cook, stirring frequently, until the vegetables begin to soften, about 5 minutes. Stir in the broth, 1 c. water, the parsley, and sage. Return the chicken to the pan and bring to a boil.
3. Meanwhile, in a medium bowl, combine the remaining 1 cup flour, baking powder, baking soda, and remaining 1/4 tsp salt. Add the buttermilk and stir to just combine. Drop the mixture by tablespoonfulls onto the boiling chicken mixture to make 8 dumplings. Cover, reduce to a simmer, and cook until the chicken and dumplings are cooked through, about 10 minutes longer. Spoon the chicken mixture and dumplings into 4 bowls
No comments:
Post a Comment