Sunday, April 10, 2011
Chicken and Dumplings
Here is how:
1. Take a pound of boneless skinless chicken breasts and cut into large chunks.
2. Heat 2 Tbs. of vegetable oil in a large saucepan (double handled used to make stews) or as I like to call a french "cassoulet" pan.
3. Place the chicken in the pan and add 1 Tbs. of paprika (I used a smoked paprika), 1/2 tsp. of salt and 1/2 tsp. of coarse ground pepper.
4. Cook the chicken over medium-high heat for 10 minutes.
5. Pour off the fat from the and add 2 stalks of celery cut into 1 inch pieces, 2 carrots peeled and chopped, 1 leek (white and light green part) chopped into 1 inch pieces, 1 small (yellow or white) onion chopped.
6. Next add 4 cups of gluten free chicken broth and bring it to a boil. Lower the heat (to medium low), cover and cook for 30 minutes until the vegetables and chicken are tender and cooked through.
7. Remove the vegetables and chicken from the pot (using a slotted spoon), set aside and keep warm.
8. In a mixing bowl mix 2 cups of all purpose gluten free flour (like Bob's Red Mill), 3 tsp. of baking powder, ground pepper to taste and 6 Tbs. of chopped fresh parsley.
Note: you can also use a gluten free bread mix like Pamela's and just omit the baking powder.
9. Next, with a pastry cutter, cut in 4 Tbs. of shortening until the mixture looks like coarse crumbs.
10. Next add 2/3 cups milk (add slowly because depending on your mixture you may need a little more or a little less). You want the mixture just moistened.
11. Next, knead the dough with your hands once or twice and return it to the bowl.
12. Drop the dough by large spoonfuls into the reserved broth after you have brought the broth back to a boil.
13. Cover and simmer the dumplings until they are cooked through (about 20 minutes). The broth will turn into a lovely thick gravy from the dumplings cooking in it.
14. To serve: ladle some of the chicken and vegetables in a a bowl, topped with some dumplings and some of the broth/ gravy. Garnish with fresh parsley.
Note: to make this casein free use rice or almond milk instead of regular milk
Here is to old school scratch cooking! xo