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Hank's Hankerings: Coconut Double Chocolate Pumpkin Bread
 

By Hank the Burro

  NOVEMBER 18, 2020 --

Homemade Chicken and Dumplings are a traditional fall comfort food - and as the weather gets chillier, it’s the perfect dish to bring you back to childhood days.  This recipe from Taste of Home is quick and easy!

INGREDIENTS:

3/4 cup all-purpose flour, divided 1/2 teaspoon salt

1/2 teaspoon freshly ground pepper 1 broiler/fryer chicken (about 3 pounds), cut up

2 tablespoons canola oil 1 large onion, chopped

2 medium carrots, chopped 2 celery ribs, chopped

3 garlic cloves, minced 6 cups chicken stock

1/2 cup white wine or apple cider 2 teaspoons sugar

2 bay leaves 5 whole peppercorns

DUMPLINGS:

1-1/3 cups all-purpose flour 2 teaspoons baking powder

3/4 teaspoon salt 2/3 cup 2% milk

1 tablespoon butter, melted

SOUP:

1/2 cup heavy whipping cream 2 teaspoons minced fresh parsley

2 teaspoons minced fresh thyme Additional salt and pepper to taste

INSTRUCTIONS:

In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan.

Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear.

For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside.

Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer.

Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

Tips:  You can use dried herbs instead of fresh. Dried herbs are more potent measure for measure, so cut down the amount by half.

To test if dumplings are done, stick a toothpick or skewer into the dumpling after the specified cook time. If the skewer comes out clean, the dumplings are done. If it comes out wet or sticky, cover and let cook a bit longer. Floating isn’t as good of a gauge of doneness, so stick with a toothpick.

Overcooked dumplings will start to fall apart and disintegrate in the broth, so don’t walk away from the stove. Be diligent about checking them when the cook time is nearly up.

 

SOURCE:  https://www.tasteofhome.com/recipes/the-best-chicken-dumplings/

 
 
 

 
     
     
       
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