What’s for Dinner: Chicken with Chive Dumplings

whatsfordinnersmall.gifI’ve made Chicken and Dumplings before, but this is quite different from the standard recipe. For one thing this recipe is written to make two meals, one to eat now and one to freeze for later. I halved it and only made one dish. I wanted to make sure we liked it before I had an extra one stashed away in the freezer.  It was yummy and worth the 1 hour and 15 minutes it took to prepare, especially if you do make the extra dish for one of those days when there just isn’t time to make dinner.

Chicken with Chive Dumplings Recipe

2 cut-up whole chickens, skin removed

3 tbs olive oil

salt and pepper

2 large stalks celery, cut into 1/4 inch slices

1 jumbo onion chopped

1 lb carrots cut into 1 inch pieces

2 3/4 cups all-purpose flour

4 tsp. baking powder

1/4 cup finely chopped chives plus additional for garnish

3 cups 2% milk

2 large eggs

3 1/2 cups chicken broth

4 cups water

1 bay leaf

1 package frozen cut green beans

Preheat oven to 450 degrees. In a large bowl toss chicken with 2 tbs of olive oil, 1/2 tsp of salt and 1/4 tsp of pepper. Arrange chicken on a jelly roll pan and bake 30 to 35 minutes.

While chicken is baking, in a 6 quart dutch oven heat remaining olive oil oven medium heat until hot. Add celery, onion, and carrots. Cook for 18 minutes or until veggies are tender. Stir occasionally.

While veggies are cooking prepare dumplings. In a medium bowl, with a fork, mix together 2 1/2 cups flour, baking powder, 1/4 cup chives and 3/4 tsp of salt. In a small bowl, mix 1 cup milk and eggs. Stir milk mixture into flour mixture just until blended.

To veggies in Dutch oven , add broth, water, bay leaf, and 1/2 teaspoon salt; heat to boiling. Drop dumpling mixture by rounded tbs in to broth. Cover, reduce heat and simmer 15 minutes.

Arrange chicken in 2 13×9 baking dishes. With slotted spoon transfer half of dumplings to each dish arranging around chicken.

In medium bowl, with whisk, mix remaining 1/4 cup of flour with 2 cups milk until blended. Stir into broth mixture in Dutch oven. Heat to boiling on high 1 minute. Stir in frozen green beans and heat through, about five minutes.

Divide sauce between dishes spooning over chicken and dumplings. Discard bay leaf. Sprinkle with remaining chives. Serve one immediately. Freeze other for later. To reheat thaw 24 hours in refrigerator. Bake loosely covered in a 350 degree oven for 45 minutes. Uncover and bake 10 to 15 minutes longer.

This recipe is from Good Housekeeping Magazine

The only adjustment I’d make to this recipe is adding in the green beans at the end. Five minutes is not long enough to cook frozen green beans if you prefer them tender and well cooked as I do. I would cook them in a separate pot and just stir them in at the end.

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One Response to “What’s for Dinner: Chicken with Chive Dumplings”

  1. stayathomemama Says:

    Sounds delicious! 🙂

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