red beans and rice for Spencer, he absolutely LOVES them. Until recently, he has never requested that I make this dish simply because he knew I didn't really care for it. When the day came where he requested this dish I started scouring the interet trying to find some tried and true recipes because A)I didn't want my first attempt at one of his favorite meals to be an ultimate fail and B)if I was going to make it I was going to eat it and I wanted it to be delish!
After doing my "homework" I finally came across an original recipe from a fellow Nestie and blogger, Jessica. I read over her recipe and directions and decided that this not only sounded pretty easy to assemble and prepare but it sounded delicious. Both winning combinations! I can honestly say I'm now converted and an avid fan of chicken and chicken and dumplings. This recipe turned out delicious. It was thick, creamy, full of flavor, vegetables and chicken and the dumplings were so tender but bready at the same time. The truly is the utlimate comfort food. Even though I enjoyed it the true test was with Spencer, since this is one of his all time favorites he had to approve before I could know if I achieved success with this meal. It didn't take long, he not only finished his first bowl but went back for seconds! If that's not a stamp of approval I don't know what is! I'm so glad Spencer finally requested that I make this, it is because of him I know have a go to chicken and dumpling recipe.
Chicken and Dumplings
1 Onion, chopped
1 Carrot, quartered and finely chopped
1 Stalk celery, finely chopped
2 Cloves garlic, minced
3 Cups rotisserie chicken, shredded
Salt and pepper, to taste
1 Bay leaf
3 Sprigs fresh thyme
42 Oz (6 Cups) Low sodium chicken broth
For the dumplings-
1 1/3 Cups flour
1 Tsp baking powder
1 Tsp baking soda
1 1/2 Tbsp butter, room temperature, cubed
3/4 Cup cold milk
Salt and pepper, to taste
Place a large Dutch oven or stock pot over medium heat and add the butter. Once the butter has melted add the onions, carrots, celery, and garlic and cook for about 5 minutes, until vegetables become tender. Add salt, pepper and thyme to season. Add the chicken broth and water and bring to a boil.
Meanwhile, add the flour, baking powder, sugar, pepper and salt to a medium bowl and stir to combine. Using a pastry blender or fork, cut in the cubed butter until dough is crumbly. Add the milk and stir to make a soft dough. Drop the dough, one spoonful at a time, into the boiling broth. Reduce heat to low and cover. Simmer for 10 minutes then add the shredded chicken and carefully stir. *By this time the broth should have thickened. If the broth needs to be thickened combine equal amounts of flour and milk (a tablespoon or two) in a small bowl then add to the broth.
Remove the sprigs of thyme before serving. Serve immediately.
Recipe source: adapted from Sunny Side Up In San Diego