Thursday, April 2, 2020

Chicken and Dumplings

Chicken and Dumplings

This easy recipe for chicken and ravioli is the perfect comfort food. A hearty recipe that uses roasted chicken, fluffy buttermilk and chive dumplings that are both simple to prepare and incredibly easy to get lost for a moment or two.

  • ⅓ cup Butter
  • 1 teaspoon Basil
  • ½ teaspoon Thyme
  • 2 Large Chicken Breasts
  • 1 Tablespoon Parsley
  • ¼ cup All Purpose Flour
  • ½ cup Table Cream
  • Salt and Pepper, to taste
  • 1 ½ teaspoons Garlic, minced
  • 2 Tablespoons Vegetable Oil
  • 4 cups Chicken or Vegetable Stock
  • 2 large Carrots, diced (around 1 cup)
  • 8 mini Potatoes, cubed (around 1 cup)
  • 2 large stalks of Celery, diced (around 1 cup)

  • 1 Milk, of choice
  • ½ teaspoon Basil
  • ¼ teaspoon Salt
  • ½ teaspoon Thyme
  • ½ teaspoon Pepper
  • 2 cups All Purpose Flour
  • 1 ½ teaspoons Parsley
  • 1 Tablespoon Baking Powder
  • 2 Tablespoons Butter, melted
  • 2 Tablespoons Extra Virgin Olive Oil


To make the stew
  1. In a large heavy bottomed pot or dutch oven, add the vegetable oil and heat over medium heat. Once the oil is heated, add the chicken breasts.
  2. Cook the chicken breasts 15-20 minutes flipping regularly until fully cooked.
  3. Remove the chicken breasts from the pot and using two forks, shred the chicken. Set aside.
  4. Using the same pot that you cooked the chicken in, melt the butter. When the butter is melted, add the minced garlic and saute until fragrant, about 30 seconds.
  5. Add the celery, carrots, potatoes, parsley, basil, thyme, salt and pepper to the pot. Stir to combine and cover the pot with a lid. Let the vegetables cook for 5 minutes.
  6. After 5 minutes, remove the lid. Sprinkle the flour over top of the vegetables and stir in, until fully combined.
  7. Add the broth, cream, and shredded chicken into the pot. Bring to a boil, reduce heat to a simmer, cover and let the stew cook for 10-15 minutes.

To make the Dumplings
  1. In a medium sized bowl combine the flour, milk, melted butter, olive oil, baking powder, parsley, basil, thyme, pepper, and salt. Mix together using a sturdy wooden spoon, when the ingredients are combined, turn dough onto a lightly floured surface and knead for 2-3 minutes.
  2. Pinch off golf ball sized pieces of dough, and roll into a ball. Repeat until all of the dough is portioned and rolled into balls.
  3. Cooking the Dumplings
  4. After the time is up, remove the lid and stir the stew well.
  5. Keeping the stew at a simmer, plop the dumplings into the stew. DO NOT STIR..
  6. Replace the lid and set a timer for 14 minutes. Do not open the lid during this time. The steam steams and cooks the dumplings so it is crucial to keep the lid on.
  7. After the time is up, remove the stew from the heat, remove the lid, and let the stew rest for 5 minutes before serving. Enjoy your cooking!