Easy chicken and dumpling Recipes

 A rich, creamy chicken stew accompanied with vegetables and fluffy, handmade dumplings! Together very quickly as well!

Ingredients:

1. ¼ cup unsalted butter
2. 1 medium sweet onion, diced
3. 2 carrots, peeled and diced
4. 2 ribs celery, diced
5. 2 cloves garlic, minced
6. 1 ¼ teaspoons poultry seasoning
7. ¼ cup all-purpose flour
8. 4 cups coarsely shredded rotisserie chicken
9. 6 cups chicken stock
10. ½ cup dry white wine
11. ½ cup heavy cream
12. Kosher salt and freshly ground black pepper, to taste
13. ½ cup frozen green peas, thawed
14. 2 tablespoons chopped fresh parsley leaves

FOR THE DUMPLINGS.

1. 3 tablespoons unsalted butter, cold
2. 1 ½ cups self-rising flour
3. ¾ cup buttermilk

 

Instructions:

Step:NO:01

In a large stockpot or Dutch oven set over medium heat, melt butter. Add the celery, carrots, and onion. Cook for 3 to 4 minutes, stirring periodically, or until the food is soft.

Step:NO:02

After approximately a minute, stir in the garlic and poultry spice until fragrant.

Step:NO:03

In approximately one minute, whisk in flour until lightly browned.

Step:NO:04

Add wine, chicken stock, and chicken and stir. Bring to a boil, then lower the heat and simmer for 15 minutes, stirring now and again, until the flavors have melded and the mixture is thickened.

Step:NO:05

Add heavy cream and season to taste with salt and pepper.

Step:NO:06

Add dumplings and stir gently, working in batches. When dumplings are soft and cooked through, which should take around 5-8 minutes, cover, lower the heat, and simmer while stirring from time to time.

Step:NO:07

Add the parsley and peas and stir until heated through, one to two minutes.

Step:NO:08

Serve right away.

FOR THE DUMPLINGS.

Step:NO:01

Using a box grater with big holes, grind butter. Mix with the flour.

Step:NO:02

Using a rubber spatula, mix in buttermilk until a soft dough forms.

Step:NO:03

Knead the dough three to four times on a lightly floured surface, or until it comes together. Roll the dough to a 1/4-inch thickness with a rolling pin. Cut the dough into small pieces. 

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