Saturday, January 29

Peggy's Chicken and Dumplings

My mom adapted this from our Grandmother Peggy's recipe.  This makes a lot of food - so be prepared to have left overs. 

For the chicken
6-8 boneless skinless chicken breasts
1 tbsp butter
1 onion, diced
6 carrots, sliced
1 stalk celery, sliced
2 bouillon cubes
3 cups water

In a large 12 inch skillet,  brown the chicken breasts in the butter.  Add the vegetables, bouillon and water and bring water to a boil.  Lower heat to a simmer and cover.  Simmer for 30 minutes.  Once done simmering, remove chicken and veggies from broth - place in a large bowl and cover with aluminum foil.  Set aside and keep warm.  Pour broth in a container. 

For the gravy
1 stick of butter
1/2 cup flour

Melt butter in same skillet over low heat.  Add flour, stirring constantly, until thick.  Add broth in cups to skillet and bring to simmer.  Keep adding broth until it is all used and gravy is of desired consistency. 

Return chicken and veggies to the skillet and place in the gravy.  Keep covered over low heat while you make the dumplings. 

For the dumplings
1 1/2 cups flour
3 tsp baking powder
3/4 tsp salt
3/4 cup milk
3 tbsp oil

In a medium bowl, mix flour, baking powder and salt.  In a separate bowl mix milk and oil together and then add to dry ingredients and mix until just moistened. 

Turn the heat up a bit so the gravy starts to simmer.  Drop dumpling dough on top of chicken and veggies in heaping spoonfuls.  It may not look like enough to start - but trust me these dumplings get big!  Cover again and simmer over medium low heat for 15 - 20 minutes.  Serve when 

Bring gravy to slow simmer. Drop dumplings directly on top of chicken pieces by large heaping spoonfuls. Cover tightly. Simmer slowly for about 15-20 minutes and serve when dumplings are done- they will be the consistency of very soft biscuits or shortbread when you check inside. Not doughy or soggy.

Serve in deep bowls and enjoy!

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