Index > Cooking > Chicken and Dumplings

Chicken and Dumplings

The chicken of your choice, but chicken thighs work well.

Brown them in a wide, low pot that has a lid.

Add in your vegetables of choice. Recommendations:

• Carrots
• Onions
• Celery
• Garlic
• Mixed Frozen Veges

Cover the whole situation with broth, until it’s all submerged by at least an inch.

Season with:

• A generous teaspoon of thyme
• A bayleaf

Them Dumplings

• 1cup cake flour
  • For poor college students, regular is fine
• 2tsp baking powder
• A touch of salt
• In a half cup:
  • 1 egg
  • enough milk to make a half cup

The batter should come out on the dry side. This ain’t pancake batter. Think popeye’s biscuits without a drink.

Bring it all Together

• Bring the chicken situation to a brisk simmer
• Drop in tablespoons of batter, in assorted locations
• Cover with the lid, turn the heat down a touch
• Do not take the lid off
• Keep the lid on
• The lid needs to stay on
• Simmer for 10 minutes
• The lid keeps the steam in, which cooks the dumplings
• Okay now you can take the lid off

---

Index > Cooking > Chicken and Dumplings