This is a wonderful comfort food! My future daughter in law requested this dish for her 30th Birthday! This is my version of Chicken & Dumplings, it has a secret ingredient, well it's not a secret anymore.
I also have another secret that won't be after today (besides wishing Jennifer a very Happy Birthday. She made an announcement to the family that she and my son Curt are expecting their first baby together and the soon to be parents are making me a Grandmother.
Having said that I welcome our new addition to the family in February next year with anxious happiness. Congratulations to both of you on your new journey of parenting ahead wishing you both a very happy life together and a healthy future for the baby.
Chicken and Dumplings Pin for later
This is really an easy recipe. I love how fast it comes together. I am not one for complicated recipes. I do love however, easy with a great result and this recipe is it! Look no further. Your family will love it as much as mine.
It may not be exactly like the classic old fashioned recipe of Chicken and dumplings but it's the tastiest version you'll ever make. The smell alone will make you impatient to wait to eat this!
Chicken and Dumplings
5 boneless chicken breasts
2 tablespoons minced garlic
2 tablespoons chopped fresh parsley
2 tablespoons fresh rosemary
1/2 teaspoon oregano dried
4 leaves fresh basil chopped
salt pepper to taste
1/4 cup olive oil
Place the chicken breasts on a cookie sheet greased and sprinkle with garlic powder evenly and all the above mixed together, drizzling the olive oil over each piece. Bake for around 45 minutes on 350 or until no longer pink in the middle.
Cool. Slice into pieces set aside.
Make the Dumplings:
2 cups flour
1 tablespoon baking powder
1 teaspoon salt
3/4 cup half and half or whole milk
1 teaspoon each garlic powder, parsley
1/2 teaspoon black pepper
pinch of cayenne powder
Mix the dry ingredients and herbs in one bowl and the wet ingredients in another. Pour the wet ingredients into the dry just until moistened and all comes together. Cover dough with a wet towel and set aside.
In a large sauce pan add:
6 cups chicken broth
1 cup diced carrots
1/4 cup chopped celery
2 medium sized potatoes diced
(optional) 8 oz. mushroom slices, peas, corn or any other kind of vegetable you like
3 minced garlic cloves
2 tablespoons sherry (secret ingredient)
1/4 cup heavy cream
6 tablespoons flour
1 or 2 fresh basil leaves chopped
3 tablespoons butter
1 tablespoon olive oil
In saucepan melt butter, add the oil. Sauté the garlic and vegetables for around 2 minutes. Add the flour and stir. Pour the chicken broth in these vegetables mixture. Add the sherry. Simmer 15 minutes then add the heavy cream. Fold in chicken. Come to a simmer.
Add the dumpling mixture around 2 tablespoons full at at time and cook until they are light and puffy around 15 minutes. For thicker sauce continue cooking until liquid boils away.