So the boyfriend LOVES when I cook. Even when I consider the meal a disaster (remember the New Year’s dinner meal??), the man loves every bite. And luckily, based on the fact that he goes back for seconds…sometimes thirds, he actually means it and isn’t just trying to blow smoke. Upon making my chicken and dumplings I received the best compliment ever regarding cooking, “These chicken and dumplings are as good as your sex…maybe better.” While I normally would be insulted by the slight issued to my skills…nevermind, I’m not going to lie. Who am I kidding? I’m awesome and I know it so I didn’t phase me. But that kind of compliment means I should share this recipe, which really isn’t all that special but apparently renders men helpless (and by helpless, I mean so full they are completely helpless and useless for the rest of the evening).
Let’s start out with the trinity plus one – carrots, celery, onions, and garlic. Chop the first three and throw in a pot with olive oil or a little bit of butter. I use pre-peeled baby carrots and do a rough chop on them. Once the carrots are tender enough to stick a fork through we add the garlic.
The best thing about this chicken and dumplings is how quick and easy it is. No boiling chicken in a pot! I hate boiling chicken. It makes the chicken tough in my opinion. To save time (and even better, have more tender chicken) get a juicy, rotisserie chicken from the store. Already cooked with tons of yummy flavor. While the veggies are cooking, tear the chicken apart into bite size pieces.
Just when you think it couldn’t smell more delicious…we dump in the seasonings. Toss in the sage, thyme, oregano, marjoram, salt, and pepper. My measurements below are estimates, I just taste test until I like the taste of everything. Stir it all together and breath in. That, ladies and gentlemen, is what delicious smells like. Give it a minute or two.
Now you can drop the chicken in the pot. Pour in your chicken stock. Put the temp on low-medium and let it cook for a little. How long is up to you, I usually like to give it 20 minutes or more – give everything time to absorb all the flavors. Everything is cooked so at this point you can move forward to the dumplings if you want.
Now is a great time to taste the broth and make sure that you are happy with the seasoning. Stirring after you add the dumplings can be difficult if you are trying not to ruin the soft fluffiness of the dumplings.
Now, you can go at dumplings one of two ways. You can make your own OR you can cut your time in half and use the biscuit shortcut. I have never found a foolproof dumpling recipe, and I found a great brand of biscuits that come without all the unhealthy stuff, so I use the shortcut. Tear the biscuits into small bite size pieces. And I mean small! Once you drop them in the stock it will double in size. Drop them in the stock with everything else. I don’t know what it is about those biscuits but they seem to thicken up the stock just enough.
Give it 10 minutes or so. If you are wondering if they are done, remove a dumpling and cut into it. the inside will be fluffy and cooked despite the soft gooey outside. Once they are cooked, you are ready to eat!
Yep, that folks, is happiness in a bowl! It’s the perfect comfort food for when you want something warm and tasty. Hopefully, your guy doesn’t say it is better than sex…surely everyone else’s guy is smarter than that.
- 2 tbsp olive oil
- 2 cups of baby peeled carrots
- 3 stalks of celery
- 3/4 medium onion
- 3 garlic cloves
- 1 tbsp thyme
- 1 tbsp salt
- 1 tbsp pepper
- 1 tbsp oregano
- 1 tbsp marjoram
- 1/2 tbsp sage
- 1 small rotisserie chicken
- 1 can of raw biscuit dough
- 48 oz chicken stock
- Chop the carrots, celery, and onion and toss into stock pot with olive oil. Stir occasionally to ensure everything is cooking evenly. Cook until the carrots are tender.
- Chop the garlic and add to pot. Let cook for additional 2 minutes. Add more olive oil or butter if needed.
- Add all the seasonings into the pot. Stir and let it cook for 2 minutes or so.
- Tear the meat from the chicken into small bite-sized pieces. Add to the stock pot. Stir and let the seasonings cover the chicken for 2-3 minutes. Add the chicken stock. Let cook for 20 minutes.
- Tear the biscuits into small pieces no larger than a quarter. Remember the dough swells as it cooks. Toss into the stock pot. Let cook for 10 minutes or until dough is cooking through.
- If needed, you can add water to the stock before you add the biscuits. If you do make sure you stir everything before you drop the dough in.
- You can easily raw chicken in this recipe as well. After you add the chicken stock (or if you are using a whole chicken, you can use water which will make a great stock of your own) you drop in the raw chicken and let it cook for 20-30 minutes (or until the largest piece is cooked through). Then remove from the pot and shred into small bite sized pieces and return to the pot and add in your dumplings to cook.