Chicken And Dumplings From Scratch Recipe

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1 1/2 cups all purpose flour
2 teaspoon baking powder
1/4 teaspoon salt
2/3 cup milk
1 egg, slightly beaten
1 Tablespoon olive oil

3 tablespoons olive oil, divided
2-3 chicken breasts, cut into 1-inch pieces
1 onion, chopped
1 clove garlic, minced
3-4 cups of chicken broth
1 bay leaf
1/2 teaspoon oregano
1/4 teaspoon thyme
1/8 teaspoon sage
4-5 carrots, cut into pieces
2 stalks celery, chopped thin
1-2 cups frozen peas
1 cup green beans, cut into 1-inch pieces
1/3 cup all purpose flour
1/2 cup water
salt and fresh ground pepper

(Serves 4)


For the dumplings,

In a medium mixing bowl, combine the flour, baking powder, salt.

In a separate small bowl, combine the slightly beaten egg and olive oil.

Pour the wet ingredients into the dry and mix until just combined. Set aside until ready to use.

For the chicken,

Heat 2 tablespoons olive oil in a large skillet set over medium-high heat.

Add chicken and sauté for 5-8 minutes, until cooked through.

Remove chicken and set aside.

With the skillet still over medium-high heat, heat another tablespoon olive oil.

Add the onion and sauté for 4-5 minutes, until transparent.

Add the garlic and sauté for 30 seconds, until fragrant.

Add broth, bay leaf, oregano, thyme, and sage.

Bring to a boil and then reduce the heat to medium.

Add carrots, celery, peas and green beans and cook until vegetables are tender, about 5-8 minutes.

Meanwhile, combine the flour and water together in a small bowl and whisk until well combined.

Once vegetables are cooked, add chicken.

Pour in flour and water mixture. Stir gently.

Season to taste with salt and fresh ground pepper.

Bring the mixture to a boil.

Once boiling, reduce the heat to medium-low.

Drop spoonfuls of the dumpling dough into the hot broth.

Cover and allow to simmer for 20 minutes with out stirring or lifting the lid, until dumplings are cooked through. Sauce will thicken as it simmers.

Taste and adjust seasoning, if necessary.

Serve immediately.

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