Chicken & Dumplings

Name: Chicken & Dumplings
Ingredients: 6 cups reduced-sodium chicken broth; 3 bay leaves; 5 fresh thyme sprigs; 4 garlic cloves, peeled; 1 teaspoon crushed red pepper flakes; 1 cup chopped carrots; 1 cup chopped celery; 3 tablespoons olive oil; 2 tablespoons butter; 3 garlic cloves, minced; 2 tablespoons all-purpose flour; 1 cup frozen peas; 1 rotisserie chicken, shredded; 1/4 cup heavy whipping cream; 2 cups all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 1 teaspoon cayenne pepper; 1 cup buttermilk; 2 eggs, lightly beaten; 1/4 cup minced chives

21 ingredients

5 steps

Ingredients

6 cups reduced-sodium chicken broth
3 bay leaves
5 fresh thyme sprigs
4 garlic cloves, peeled
1 teaspoon crushed red pepper flakes
1 cup chopped carrots
1 cup chopped celery
3 tablespoons olive oil
2 tablespoons butter
3 garlic cloves, minced
2 tablespoons all-purpose flour
1 cup frozen peas
1 rotisserie chicken, shredded
1/4 cup heavy whipping cream
2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 teaspoon cayenne pepper
1 cup buttermilk
2 eggs, lightly beaten
1/4 cup minced chives

Directions

1

In a large saucepan, combine the first five ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes. Strain and set aside.
2

In a Dutch oven, saute carrots and celery in oil and butter until tender. Add minced garlic; cook 1 minute longer. Stir in flour until blended; gradually add prepared broth. Bring to a boil; cook 2 minutes or until thickened, stirring frequently.
3

Add peas; return to a boil. Cook 3 to 5 minutes or until peas are tender. Stir in chicken and cream; heat through.
4

For dumplings, combine the flour, baking powder, salt and cayenne in a large bowl. In another bowl, combine buttermilk and eggs; stir into dry ingredients just until moistened.
5

Drop by tablespoonfuls onto simmering chicken mixture. Cover and simmer for 15-20 minutes or until a toothpick inserted in a dumpling comes out clean. Garnish with chives before serving.