Although I've been trying to eat mostly plants this winter, this past weekend I made
a meal my family occasionally requests on cold, winter Sunday afternoons.
Chicken and Dumplings are so easy to make and yet one of the ultimate comfort foods. You can leave out the dumplings (or give to someone else's bowl) for a healthier version.
Here is my "go to" recipe:
(shortcut tip - use the ready cut containers from Trader Joe of onions, carrots and celery to save time)
- Saute the vegetables in a tablespoon of olive oil for five minutes before adding the chicken, broth and all other ingredients. Cover and cook over medium heat for 20 minutes or until vegetables are tender. Meanwhile, combine flour, baking powder and salt in a bowl; cut in butter until mixture resembles coarse crumbs. Stir in milk and parsley. Drop dough by rounded tablespoonfuls into simmering stew. Cook, uncovered, for 10 minutes. Cover and cook for 8-10 minutes or until the dumplings are tender.
Note: This recipe is adapted from Ms. via AllRecipes. Thank you, Ms. Durance!