Chicken and Dumplings

lavendersage — Fri, 05 Oct 2012 21:22:48 GMT

Chicken and Dumplings

5 chicken thighs- bone in , skin removed

1 tablespoon oil

half of an onion

4 cups of water or more if needed

1 (32 fl. oz.) carton of chicken stock- I like Kitchen Basics

turmeric- 1/2 teaspoon

salt and pepper to taste

sweet Hungarian paprika -1 teaspoon

garlic powder- 1/2 teaspoon

celery salt- 1/4 teaspoon

1 teaspoon Better Than Bouillon- chicken flavor

1 tablespoon butter

Dumplings~

1 1/2 to 1 3/4 cups flour

½ cup corn meal

1 tablespoon baking powder

1 teaspoon salt

black pepper to taste

1 ½ cups half n half

1 tablespoon butter, melted

Combine dry ingredients then mix together with wet.

In a Dutch oven, lightly brown thighs and onion, in oil, on the side with less meat. Season and add water to cover chicken. Add bouillon and about a cup of the chicken stock.Bring to boil then cover and simmer until chicken is cooked through- about an hour to an hour and a half.

Remove chicken and cool long enough to pick meat off of bones. Set aside.

Add remaining chicken stock and a tablespoon of butter to the pot.

Bring to boil and drop spoonfuls of dumpling batter into broth. Lower heat to simmer and cover. Don’t remove lid for 15 minutes.

Add chicken and serve. (Taste to see if it needs more salt or pepper.)

If I had celery or carrots I would have added some to season the broth. Sometimes, I also grate some carrot and add that.

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Chicken and Dumplings