 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
After a very long week, comfort food called to me, so I made this meal on a whim. Rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. Ingredients:
6 cups reduced-sodium chicken broth |
3 bay leaves |
5 fresh thyme sprigs |
4 garlic cloves, peeled |
1 teaspoon crushed red pepper flakes |
1 cup chopped carrots |
1 cup chopped celery |
3 tablespoons olive oil |
2 tablespoons butter |
3 garlic cloves, minced |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup frozen peas |
1 rotisserie chicken, shredded |
1/4 cup heavy whipping cream |
dumplings: |
2 cups king arthur unbleached all-purpose flour |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon cayenne pepper |
1 cup buttermilk |
2 eggs, lightly beaten |
1/4 cup minced chives |
Directions:
1. In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
2. In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; 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.
3. Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
4. For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
5. Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving. Yield: 6 servings.
|
|