This is one of my favorite recipes. It’s like a ‘cousin’ to Chicken Pot Pie. How can it not be good? The gravy is delicious. The dumplings are fluffy. And it has lots of vegetables and herbs to complete this comforting meal.
Option: 6 Chicken Thighs ( I used for the cooking video)
Salt and Pepper
Flour for dusting
1 small Onion, chopped
4 Carrots, chopped
1-2 Celery, chopped
3-4 Garlic cloves, minced
1 tsp Sage
2 tsp Thyme
2 tsp Chives
2 Tbsp Parsley
2-4 Tbsp of Butter
1/3 cup Flour
4-5 cups of Chicken Broth
¼ cup frozen Peas
Optional: ¼ cup Cream
Parsley, Chives and Dill mixture for garnish
1 ½ cups Flour
1 Tbsp Baking Powder
Salt and Pepper
¾ Milk (add about 3 tsp lemon juice and some zest to make buttermilk) or
1/3 cup Sour Cream
2 Tbsp Butter, melted
2 tsp Chives
Add flour and salt and pepper on a plate or shallow dish. Lightly dredge the chicken breast in the flour. In a Braiser or Dutch Oven pan, add a little olive oil and 2 Tbsp butter and on medium heat brown the chicken for about 5 minutes on both sides until cooked. Place on a plate.
In the same pot add a little more olive oil and butter to cook the onions, carrots and celery and cook just before they are tender. Add the garlic and herbs and cook until the garlic is aromatic. * Add a little more olive oil and butter and add in the flour. Stir the flour with the vegetables and cook the flour for about a minute or more until the flour is cooked and slightly brown. Add 4 cups of broth and stir until the roux is mixed in. Bring the mixture to a low boil and then reduce to a simmer.
While the gravy is cooking, chop or shred the chicken and add to the simmering gravy and cook for another 15-20 minutes until the gravy continues to thicken and chicken is done.
While the gravy is simmering, make the dumplings. In a medium size bowl add the flour, baking powder and salt. In a small bowl add the buttermilk mixture and sour cream and whisk together. Add the wet ingredients into the dry and fold until just combined. Add the melted butter and continue to mix until combined. Drop the dumpling mixture by tablespoon into the chicken gravy. Don’t overcrowd the dumplings, they will spread a little and puff up. Bring to a low boil and reduce to a simmer and cover with a lid and cook until the dumplings are fluffy and cooked in the center, about 8-12 minutes. Dumplings are done when the center is cooked by checking with a sharp knife or toothpick.
In shallow bowls, serve the chicken gravy and dumplings and garnish with parsley and chives.
Enjoy … gathering around the table with family and friends
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