Homemade Chicken and Dumplings
Ingredients:
2 tablespoons extra-virgin olive oil
1 cup peeled and diced carrot
1 cup finely chopped white onion
1 cup diced celery
2 tablespoons minced garlic
3 1⁄2 cups reduced-sodium chicken broth
2 1⁄2 cups shredded cooked chicken breast
2 tablespoons chopped fresh parsley
1 1⁄2 teaspoons kosher salt, divided
1⁄2 teaspoon freshly ground black pepper
3⁄4 cup cake flour
1⁄2 cup all-purpose flour
1⁄2 cup milk
1⁄4 cup heavy cream
1⁄4 cup cornmeal
1 teaspoon baking powder
1⁄4 teaspoon smoked paprika
Method:
1. Heat the olive oil in a Dutch oven or large pot over medium heat. Add the carrot, onion, and celery and cook, stirring, until tender, 5 to 8 minutes. Add the garlic and cook, stirring, for 1 minute. Add the chicken broth, chicken, parsley, 1 teaspoon of the salt, and the pepper and cook, stirring, until hot, about 5 minutes.
2. To make the dumplings, add the flours, milk, heavy cream, cornmeal, baking powder, paprika, and the remaining 1⁄2 teaspoon salt to a large bowl. Stir until a sticky dough forms. With floured hands, knead for 30 seconds in the bowl. With a medium cookie scoop, drop the dough carefully into the pot, submerging the dumplings. Do not stir. Cover the pot, reduce to medium low, and cook until the dumplings are cooked through, about 10 minutes.
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