Sage Chicken and Dumplings |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 6 |
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The addition of sauteed fresh sage makes these chicken & dumplings incredibly savory. I make these for my dairy-allergic son, so I use Spectrum Shortening and So-Delicious Unsweetened Coconut milk; but I'm sure they would be good with real milk/butter. Ingredients:
2 tablespoons olive oil |
2 tablespoons canola oil |
1 onion, chopped |
1 cup carrot, chopped |
7 sage leaves, finely chopped |
1 sprig thyme leaves, chopped |
1 teaspoon poultry seasoning |
4 yukon gold potatoes, cubed |
3 tablespoons flour |
8 cups chicken stock |
2 boneless skinless chicken breasts |
2 tablespoons italian parsley, chopped |
2 cups flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon sage |
4 tablespoons butter or 4 tablespoons shortening |
3/4 cup milk |
Directions:
1. saute onion, carrot, potatoes, and sage in oil on med heat until their liquid has evaporated and they have started to brown.
2. add thyme, poultry seasoning, and flour and saute a couple more minutes.
3. add stock and salt and pepper to taste and bring to a boil.
4. add chicken breasts and reduce heat to simmer for 20 minutes.
5. use tongs to remove chicken breasts and leave on cutting board to cool.
6. add parsley to the pot.
7. make dumpling dough by mixing flour, baking powder, salt and sage with a fork.
8. add shortening and mix with fork until crumbly.
9. add milk and mix until just combined.
10. check broth for seasoning and check that potatoes are tender.
11. shred chicken with your hands and return to pot.
12. add balls of dumpling dough to pot (not too big they will plump up quite a bit).
13. Simmer for 10 minutes then carefully flip dumplings and cook for another 8 minutes.
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