It’s the day before payday.. and all we have in the house is hamburger (which we had yesterday), fish (which is destined for dinner on Thursday) and pre-cooked AB chicken breasts that are a wee bit dry (I think I over-grilled them). So I grepped the Internet looking for ideas. Initially I wanted to use the chicken in a Chicken Korma.. but that would have required a run to the grocery store for ginger and garum marsala . Finally I figured it out. Chicken and dumplings. It’s nice and hearty, sticks to you ribs and only required food I already had on hand. Added bonus it would use up some carrots and leeks which were going limp.

In a word, it was fantastic. Even before we added the chicken the stew was absolutely to die for. -I- would have been pleased with just that.. but the added chicken also brought an unexpected dimension. The Alton Brown chicken has a smoky salty rub on it which diffused throughout the Stew and just kicked it up another notch.

Fearghus repeatedly suggested that we should add about 1/2 tsp of red pepper flakes and more pepper to it.. and I repeatedly reminded him that red pepper flakes are not part of my comfort food and that I don’t particularly care for black pepper.. but regardless, it’s a good suggestion if you do like the peppers. Even without it.. when all was said and done.. Fearghus admitted it was the best Chicken and Dumplings he’d ever had.

The dumplings came out a bit dense.. but exactly matched with what I wanted from the dish. Frankly “fluffy” dumplings are a sin against God.

Chicken N Dumplings

This recipe was inspired by the Internet.
In part, the stew portion was inspired by Michael Ruhlman and the dumpling portion was inspired by Simply Recipes.

3-4 pre-cooked chicken breasts
2 carrots chopped
1/2 onion diced
2 leeks cleaned and chopped

2 can chicken broth

Dumplings:
2 cups unbleached all-purpose flour
2 teaspoons baking powder
3/4 teaspoon salt
2 Tbsp butter, melted
3/4 to 1 cup milk

Dice chicken and set aside.

Make the dumpling batter.
Mix flour, baking powder, and salt in a medium bowl. Add melted butter and 3/4 milk to the dry ingredients. Gently mix with a spoon until mixture just comes together. (Note: Add more milk if the mix is too dry. Do not overmix! or your dumplings will turn out too dense.) Set aside.

Cook the vegetables.
Add 1 Tbsp butter to a medium high pan and sauté the onion, leeks, and carrot until tender, about 3 to 5 minutes. Remove from pan and set aside.

Make the roux.
Heat 2 tbsp. butter in pan. Sprinkle in enough flour to form a thick paste – about 2 tbsp. – and cook, stirring with a wooden spoon or wisk, until the paste turns a light golden brown.

Make the stew.
Add 2 can chicken broth and 3/4 c. water; simmer until mixture thickens slightly, 2 to 3 minutes. Stir in vegetables, simmer for 5 minutes. Stir in chicken; return to a strong simmer. Salt and pepper to taste.

Add the dumplings.
Drop dumpling batter into the simmering stew by heaping teaspoonfuls, over the surface of the stew. Cover and simmer until dumplings are cooked through, about 15 minutes. Once you have covered the pan, do not uncover while the dumplings are cooking! If after 15 minutes they are still not cooked through (use a toothpick or skewer to test) cover pan again, and cook for another 5 to 10 minutes.

Serves 6 to 8.