Let me just say that it is raining cats and dogs outside right now! Seems a perfect fit to my comfort food recipe! I was really craving the warm comforts of my mom’s chicken and dumpling stew, yummy! I decided to do a take on her recipe, but I made my dumplings with whole wheat flour, to feel healthier and better about myself eating doughy fluffy cloud concoctions of course!
There are many ways to cook chicken,but I have found that the easiest way to get juicy chicken is to bake it in the oven coated with olive oil and salt and pepper at 35o degrees for 35 to 40 minutes, let cool then shred.
Now to start the stew….. 3/4 cup each of diced carrots and celery, along with a diced medium sized onion. Saute with a tablespoon of butter and a swirl of olive oil to coat the pan. I also added a teaspoon of poultry seasoning and a teaspoon of salt and pepper.
After the veggies have been sweating it out so to speak, I add a 32 ounce container of Chicken broth (and maybe a bit more) with the shredded chicken.
I also like to throw in some frozen mixed veggies to the pot as well as a couple diced baby red new potatoes.
Simmer away….meanwhile pour a glass of wine and make the dumplings!
I used 1 and 1/2 cups of whole wheat flour, 1 teaspoon of poultry seasoning, 1/2 teaspoon of baking soda and3/4 teaspoon of salt.
Add 3/4 buttermilk and combine to make golf ball sized dumplings to drop into the pot.
Cook until dumplings are like little fluffy clouds and the vegetables are nice and tender.
Such a nice bowl of yummy goodness on a cold stormy winter’s night!
I hope you give it a try, stay warm!
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