Chicken & Dumplings
After a very long week, I needed some comfort food, so I made this meal on a whim. Cayenne pepper gives it a little kick and rotisserie chicken drastically cuts the prep time, so we don't have to wait long for dinner to be ready. — Jessica Rehs, Cuyahoga Falls, Ohio
buttermilk
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 all-purpose flour
- 1 cup frozen peas
- 1 rotisserie chicken, shredded
- 1/4 cup heavy whipping cream
- dumplings:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 teaspoon cayenne pepper
- 1 cup buttermilk
- 2 large eggs, lightly beaten
- 1/4 cup minced chives
Directions
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1In a large saucepan, combine first 5 ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside. Discard bay leaves before serving.
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2In 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.
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3Add peas; return to a boil. Cook 3-5 minutes or until peas are tender. Stir in chicken and cream; heat through.
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4For 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.
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5Drop 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.
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