Feeding the Farmer
Anderson Farm & Ranch
Chicken & Dumplings
January is one of the coldest months at our ranch, so that calls for lots of warm, comfort food dinners! This one is a family favorite! Add this to your winter dinner rotation!
Ingredients
- 1/2 cup unsalted butter
- 1 yellow onion finely chopped
- 3 carrots cut into 1/2-inch dice
- 2 ribs celery finely chopped
- 3 cloves garlic finely minced
- 1/2 cup all-purpose flour
- 5 cups chicken broth
- 1/3 cup heavy cream
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 1 cup frozen peas
- 4 cups cooked chicken diced small
- 3 tablespoons minced parsley
For the Dumplings
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 2 tablespoons unsalted butter melted
- 1 cup milk
Directions
- Place the chicken broth in a small saucepan and warm over low heat.
- In a large pot or Dutch oven, melt the butter over medium-low heat. Add the onion, carrot, and celery and saute until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
- Slowly add the hot chicken broth, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme and bay leaves. Adjust the heat to maintain a slow simmer while you prepare the dumplings.
- Make the Dumplings: In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a rubber spatula until the dough just comes together.
- Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they're done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes. Serve immediately.