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Prep Time: 50 Minutes Cook Time: 1 Minutes |
Ready In: 51 Minutes Servings: 8 |
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I made this recipe because I was cravings southern chicken and dumplings and it was amazing. My too picky husband had three bowls!! Ingredients:
1 egg |
3 tablespoons cold water |
2 tablespoons olive oil |
1/2 teaspoon kosher salt |
1 cup all-purpose flour |
1 broiler-fryer chicken, cut up |
5 cups chicken stock |
2 cups water |
2 stalks celery |
2 carrots |
1 medium onion |
3 hard-boiled eggs |
2 tablespoons cold butter |
1/4 cup half-and-half |
salt |
pepper |
rosemary |
garlic powder |
thyme |
Directions:
1. Prepare dumplings first - whisk together egg, cold water, oil, salt, pinch of Rosemary crushed, pinch of garlic powder, pinch of thyme crushed and salt. Stir in flour and mix until well blended. Cover and refrigerate for 2 hours.
2. season chicken with salt and pepper. Put oil in dutch oven and heat. Place in chicken and brown. Add vegetables, chicken stock and water. Bring to a boil. allow to boil for 10 minutes then reduce heat to simmer and simmer for about an hour covered 3/4 of the way.
3. Remover chicken from the pot and remove vegetables. Remove skin and shred chicken meat off bone. Discard bones and vegetables.
4. Remove dumpling dough from refrigerator lightly flour counter and roll dough until it is extremely thin approximately 1/16 of an inch. Cut dough into 1 inch squares.
5. Bring remaining liquid to a boil and put dumplings into pot. Stir carefully not to break up dumplings. Add chicken back to the pot. Add butter, pearl onions( frozen ones -wouldn't let me add to ingredients list) and cream. Cook until thick and dumplings are done.
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