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Location: Texas, United States

Saturday, April 28, 2012

Chicken and Dumplings

2 1/4 pounds of boneless chicken breasts
2 tablespoons of olive oil
2 medium carrots, peeled and diced
2 celery sticks, trimmed and diced
1 leek, trimmed, cleaned and thinly sliced
3 tablespoons of flour
4 cups of chicken broth
1 cup of frozen peas, thawed
1 tablespoon of chopped fresh dill
salt and pepper to taste

2 cups of biscuit mix (such as Bisquick)
1/2 cup of milk
1 tablespoon of chopped fresh dill

1. Heat a large skillet over medium-high heat.
2. Salt and pepper the chicken and place in skillet. Cook until slightly browned, 2-3 minutes each side.
3. Add 4 cups water, cover and reduce heat to a simmer.
4. Simmer 20 minutes, or until chicken is cooked through. Remove chicken from liquid (save liquid) and let cool.
5. When cool enough to handle, cut chicken into bite-size pieces.
6. Heat oil in a large pot over medium heat. Add carrots, celery and leek. Cook 5 minutes or until softened.
7. Sprinkle with flour, salt and pepper. Stir and cook for 3 minutes, add broth and 2 cups of the left-over chicken broth.
8. Bring to a simmer; cook 5 minutes. Stir in chopped chicken.
9. Start making dumplings: in a medium bowl, combine biscuit mix, milk and dill.
10. Drop by tablespoonfuls into simmering liquid. Cover pot tightly; cook 10 minutes.
11. Uncover and gently stir in peas and chopped dill.

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