2 tbsp all-purpose flour and 2 cups all-purpose flour
1 cup frozen peas
3 garlic cloves, minced
1 tbsp baking powder, 1 tsp salt
1/4 cup minced chives
1 tsp cayenne pepper
1 cup buttermilk
2 eggs, lightly beaten
Instructions
In large saucepan, combine the first 5 ingredients and bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Strain and set aside.
Saute carrots and celery in oil and butter until tender. Add minced garlic and cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened; stirring frequently. Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stire in chicken and cream; heat through.
For dumplings, combine 2 cups all purpose flour, 1 tbsp baking powder, 1 tsp salt and 1 tsp cayenne pepper in a large bowl. In another bowl, combine 1 cup buttermilk and 2 eggs (lightly beaten); stir into dry ingredients just until moistened.
Drop by tablespoonfulls onto simmering chicken misture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean (do not lift cover while simmering). Garnigh with 1/4 cupminced chives before serving.
Originally Submitted
10/27/2011
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