Making every MEAL count!
Fall means Comfort Food…Chicken ‘n’ Dumplings
Once the weather starts to get a little cooler, I want comfort food. Soups, stews, chowders, warm, cozy, and hearty meals that remind me of crisp fall evenings. With the burning leaves, football games, warm sweaters, sweet scents of cinnamon and nutmeg…fall is absolutely my favorite season. The harvest is over, and it’s time to cozy-up inside with loved ones.
One of my favorite fall stew recipes is Chicken ‘n’ Dumplings. This dish reminds me of being a little girl in my grandma’s kitchen. She would spread newspaper on the floor, give me a flour sifter and some flour, and let me “help” her sift the flour for her remarkable dumplings. I would sift and sift and sift some more while feeling very helpful and important in her kitchen.
I make three different versions of dumplings, depending on how much time I have and what ingredients I need to use up. The easiest dumpling is actually cut-up flour tortillas. I also make a drop biscuit dumpling and a dumpling that I roll out and cut into 1-inch strips. Either of these dumplings could be added to any boiling stew. Just pick which one appeals to you and your family. You can’t beat Chicken ‘n’ Dumplings for a heart-warming fall stew. A green salad rounds out his homey meal.
Chicken ‘n’ Dumplings
½ c. onion, chopped
1 c. carrots, diced
½ c. celery, diced
2 c. cooked, chopped chicken (use leftovers from Orange Roasted Chicken)
2 ½ c. chicken broth
1 t. chicken bouillon (or one chicken bouillon cube)
½ t. rotisserie seasoning
1/4 t. dried, crushed thyme
1/4 t. salt
In large saucepan, saute onion, carrots, and celery in 1-2 T. Olive oil over medium-high heat until onions are transparent. Add remaining ingredients, stir, and bring to a boil. Cover, reduce heat and simmer 25-30 minutes. Increase heat to boiling before adding dumplings.
8-10 flour tortillas, cut into 1-inch strips
Add to boiling stew, cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Top with 1 T. Fresh chopped parsley before serving, if desired.
½ c. flour
3/4 t. baking powder
3 T milk
1 T canola oil
1 T. Chopped fresh parsley
dash rotisserie seasoning
Mix flour and baking powder together, add remaining ingredients and stir until dough forms. Drop by heaping teaspoons into boiling stew. Reduce heat to low, cover, and simmer about 10 minutes or until dumplings are cooked through. Top with 1 T. Fresh chopped parsley before serving, if desired.
2 c. all-purpose flour
2 t. baking powder
1 t. salt
1/3 c. cold butter, cut into small pieces
2/3 c. chicken broth
Combine flour, baking powder and salt. Cut in butter with a pastry blender until mixture is crumbly. Add chicken broth, stirring with a fork just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead lightly 1 minute. Roll dough to 1/8-inch thickness; cut dough into 2-inch squares or 2- x 1-inch strips. Drop dumplings one at a time into boiling stew. Cover, reduce heat, and simmer 25 to 30 minutes. Top with 1 T. Fresh chopped parsley before serving, if desired.