Chicken and Dumplings
Chicken and dumplings may seem pretty humdrum or every day to Americans, but this dish is surprisingly multidimensional and crosses over into the cuisines of many countries. This food was popular to French Canadians during the Great Depression, but it is not a food that began out of the hardships of that time. Instead it is a heavy meal that found its start in the luxurious Southern United States with the invention of those quintessential dumplings.
3 Tbsp unsalted butter
1 small onion, minced
3 carrots, cut into 1/2 inch pieces
2 celery stalks, thinly sliced
2 tsp Vegetable Soup Mix
1/3 cup all purpose flour
3 cups low sodium chicken broth
1-1/4 lbs boneless, skinless chicken breast cut into 3/4 inch pieces
1 cup all purpose flour
1 tsp baking powder
1 tsp Coarse Sea Salt
3 Tbsp fresh parsley, chopped. Set aside 1 Tbsp for garnish
2 Tbsp cold unsalted butter
1/2 cup whole milk
First, we make the chicken stew.
In a Dutch oven, melt butter over medium high heat.
Add carrots, celery and onion and cook until translucent.
Add Vegetable Soup Mix and cook for 1 minute.
Add flour and cook 1 minute, stirring.
Gradually add broth, a few ounces at a time stirring constantly, and bring to a boil. Add chicken and bring back to a boil.
Reduce heat and simmer 5 minutes.
Season with salt and pepper.
Next, make the dumplings.
Whisk together flour, baking powder and salt; then whisk in parsley.
With a food processor or other method, cut butter until mixture resembles a coarse meal.
Stir in milk with a fork until a dough forms.
Drop batter by heaping tablespoon on top of stew.
Cover and simmer just until dumplings are cooked through, about 2 minutes.
Garnish with parsley and serve.