Original recipe calls for 2 sprigs Dill which I leave out
1 pat Butter
1 small Yellow Onion
3 ounces Carrot
2 small Celery
2 sprigs Thyme
ADD to substitue for dill, 4 sprigs Thyme
1 each Bay Leaf
1 each Edward & Sons Low Sodium Veggie Bouillon Cube
1/2 teaspoon PeachDish Salt, or Lawry's or favorite blend
8 ounces Boneless and Skinless Chicken
1 cup Self-Rising Flour
1/2 cup Buttermilk
2 sprigs Parsley
Instructions
Prepare your mise en place- Peel and dice onion.
Dice carrot. Dice celery. Pick and chop dill and
parsley leaves.
In a saucepot (this recipe works best in a deep
pot that is 10-12 inches wide at the base) over
medium heat, melt butter. Add onion, carrot and
celery. Cook, stirring occasionally, 10-12
minutes, or until the onions become fully
transparent and carrot and celery are very
tender.
Stir in thyme sprigs, bay leaf, bouillon and
1/2 teaspoon PeachDish salt. Add 2 1/2 cups
water. Adjust heat to high, and bring to a
boil. Add chicken breasts. Reduce heat to low
and simmer 5-6 minutes, then turn over and cook
for 5-6 minutes more or until chicken is just
cooked through (when pierced with a sharp
knife, the flesh should appear opaque).
While the chicken is simmering- In a mixing
bowl, gently but thoroughly combine self-rising
flour and buttermilk. This is the dumpling
batter. Remove cooked chicken from the pot and
set aside to cool slightly. Adjust heat under
saucepot to medium-high; remove thyme sprig and
bay leaf. When liquid returns to a boil,
carefully drop tablespoon-size scoops of
dumpling batter into the pot. “Rinse” the spoon
in the boiling liquid after each dumpling. Look
for the spot where the liquid is boiling and
drop a dumpling there, keeping them separate so
no dumplings touch. You should have 10-12
dumplings. Boil about 3 minutes, or until
dumplings have set. Turn each over gently, and
boil for 3 minutes more. While the dumplings
cook, pull chicken breasts into bite-size
pieces. When dumplings are cooked, return
chicken to the pot along with dill and parsley,
stirring gently to combine.
Serving
Suggestions
Taste and season with additional PeachDish salt as desired. Divide between 2 bowls, and enjoy!
Originally Submitted
5/1/2017
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