WEEKNIGHT CHICKEN AND DUMPLINGS

WEEKNIGHT CHICKEN AND DUMPLINGS

WEEKNIGHT CHICKEN AND DUMPLINGS

WEEKNIGHT CHICKEN AND DUMPLINGS

WEEKNIGHT CHICKEN AND DUMPLINGS

Course Main Course

Ingredients
  

  • 5 slices GIANT low sodium bacon, chopped
  • 1 ½ lbs. boneless, skinless chicken thighs
  • 1 ¾ cups GIANT all-purpose flour, divided
  • 1, 8 oz. container GIANT diced celery and onions
  • 4 cups Nature’s Promise low sodium chicken broth
  • 1 cup water
  • 1 cup frozen GIANT peas, thawed
  • 1 ¼ cups buttermilk, divided
  • 1 ½ tsp. baking powder
  • 1 egg

Instructions
 

  • In a large Dutch oven, cook the bacon on medium-highheat for 5 to 6 minutes, until the fat has rendered. Seasonthe chicken with salt and pepper and dredge in ¼ cup offlour. With a slotted spoon, transfer the bacon to a smallbowl. In a separate bowl, reserve 2 tablespoons of therendered bacon fat. Add the chicken to the pot. Cook 4minutes per side, until browned. Transfer the chicken to acutting board.
  • Add the celery and onions to the same pot and cook for 3minutes while stirring. While the vegetables cook, thinlyslice the chicken. Add the broth, water, peas, chicken,and bacon to the pot, scraping any browned bits from thebottom of the pot. Heat to a boil on high. Stir in ½ cupof buttermilk. Season with salt and reduce the heat to asimmer.
  • In a large bowl, whisk the baking powder, remaining 1½ cups of flour, ½ teaspoon of salt, and ¼ tsp of blackpepper. In another bowl, whisk the remaining ¾ cupof buttermilk and egg. Add the egg mixture to theflour, along with the reserved bacon fat. Stir until justcombined. With a tablespoon, drop the dough into thesimmering broth, spacing slightly apart. Cover and cook 7minutes, until the dumplings are cooked through.
Keyword Papreferred, WEEKNIGHT CHICKEN AND DUMPLINGS
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