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This Lazy Lady’s Chicken and Dumplings

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As much as I enjoy cooking, I love and admire simplicity.  So when I can reuse premade meats like roast chicken, beef, pork etc, and transform them into fabulous creations – I am totally on board.  It cuts down so much time and prep work.  Which works for me, and my somewhat impatient ways.  For this recipe I used the fabulous leftovers from a smoked chicken my husband made.  It took chicken and dumplings to the out of this world category, in my opinion.  It tasted so rustic, and delicious I fell head over heals instantly.  You can use leftover roast chicken from Sunday dinner or those rotisserie ones that you can find at the supermarket.  Use whatever is convenient for you, and savor the simplicity of this dish.

 

Ingredients:                                                                           Yield: 4-5 servings

6 tablespoons butter

1-2 carrots peeled, sliced or chopped (whatever you prefer)

1/2 an onion, chopped

1/2 cup all-purpose flour

6 cups chicken stock

1/4 cup frozen peas (you can omit these if you don’t like peas. I like the added color they bring, and snaking in another vegetable for the kids)

1-1/2 cups chicken

1/2 teaspoon dried thyme

1 teaspoon parsley

salt and pepper to taste

Dumplings:

1 cup all-purpose flour

2 teaspoons baking powder

1 teaspoon sugar

1/2 teaspoon salt

1 tablespoon butter

1/2 cup milk

salt and pepper

 

Directions:

In a large pot melt the butter.  Then add the carrots, and onion, and sweat 5-10 minutes.

Whisk in the flour, and stir until there aren’t any lumps.

Slowly add in cup by cup of chicken stock, stirring with each additional cup. Simmer until sauce has thickened. Stirring occasionally.

Add the chicken, thyme, parsley, salt & pepper.

Toss in the peas. Simmer on low heat.

For the dumplings: Add flour, baking powder, salt & white sugar in a medium size mixing bowl.

Cut in the butter. Then add the milk forming a soft dough.

Lightly flour a cutting board, and press dough flat on the board you want it to be about a 1/2 inch thick throughout. Cut with a butter knife into strips, and then across into nice squares of dough.

Drop the dough onto the top of the chicken mixture in the pot. Sprinkle tops with salt and pepper.

Cook uncovered for 5 minutes.

Flip dumplings, cover and let simmer for another 5 minutes.

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Enjoy!

~Sarah

 

 

 

 

 

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