Chicken and Dumplings | Springer Mountain Farms

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner and lower in calories; chicken thighs are more affordable.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour offers more nutrients; all-purpose flour is often less expensive.

Start by melting a little bit of oil and butter in a large pot.

Add chopped carrots and onion to the pot and cook until the onions are translucent.

Add bay leaves and a pinch of salt to help draw out moisture from the vegetables.

Once the onions are soft, add minced garlic and chopped fresh thyme, cooking for about 30 seconds to a minute until fragrant.

Add flour to the pot to build a roux, cooking for about 2 minutes to eliminate the raw flour taste.

Gradually add chicken stock, about 1.5 to 2 cups at a time, allowing it to come to a simmer each time for about 15 to 20 minutes to thicken the sauce.

In a separate bowl, mix all-purpose flour, baking powder, and salt for the dumplings.

In another bowl, lightly beat two eggs and then add buttermilk, mixing well.

Combine the wet ingredients with the dry ingredients using a fork, being careful not to overwork the dough.

Add pulled meat from a roasted chicken into the simmering sauce.

Scoop dumpling batter with two spoons, dropping them into the pot with enough space in between each dumpling.

Cover the pot and let the dumplings simmer for about 10 minutes to poach and steam them.

After 10 minutes, check the dumplings to ensure they spring back when touched, indicating they are cooked through.

Add a touch of heavy cream and chopped parsley to the pot, stirring to combine.

Serve the chicken and dumplings in bowls, garnishing with freshly cracked black pepper.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens