Wednesday, January 6, 2010

Chicken 'N Dumplings version 1

I love chicken and dumplings and this is just one of my many recipes - I can't seem to find a favorite - love them all! This one wasn't really soup-like, more stewy, as the gravy was thick. Anyway, try it and I'll keep the recipe options coming...

Chicken and Poppy-Seed Dumplings serves 6

1/2 stick butter
2 pounds chicken tenders
1 onion chopped finely
4 tablespoons flour
3 cups chicken stock
1/2 cup wine
1 cup milk
2 carrots sliced
2 cups cake flour
4 tsp baking powder
1 teaspoon salt
1 tablespoon poppy seeds
1 egg
2/3 cup milk

Melt the butter in a big pot, s&p the chicken and brown it in the pot. Remove and set aside. Add the onions to the pan and cook about 10 min. or until soft then add the flour and cook a few min. Pour in the stock, wine and milk and bring to a low boil. Add chicken and carrots and simmer about 20 min. S&P to taste. For the dumplings: combine the flour, baking powder, salt and seeds. Beat the egg with the milk and then add to the flour to make a stiff dough. While the chicken is simmering drop in the batter in about 1/4 cup mounds. Cook uncovered for 10 min. then uncover and cook another 10 min.

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