Chicken Butternut and Dumplings

INGREDIENTS:


1 tablespoon olive oil

1 medium onion, chopped

4 cloves garlic, chopped

15 fresh sage leaves, chopped and divided

3 (14.5 ounce) cans less sodium chicken broth

3/4 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1 1/2 pounds boneless, skinless chicken breast halves

1 1/2 pounds butternut, cut into 3/4-inch chunks

1/3 cup heavy or light cream

3 tablespoons cornstarch


For the dumplings

1 3/4 cups all-purpose flour

1/4 cup corn starch

4 tablespoons cold butter, cut into large chunks

3/4 teaspoon salt

1 teaspoon baking powder

3/4 cup whole milk, more if needed



INSTRUCTIONS:

  1. Prepare dumpling as instructed below.

  2. Preheat a large pot on medium low. Add oil, onion, and a pinch of salt. Cover and reduce heat to medium low. Cook for 4 minutes, stirring occasionally.

  3. Add garlic and half of the sage. Sauté for 30 seconds.

  4. Add broth, salt, pepper, paprika, and chicken breasts. Bring to a boil. Cover and reduce heat to medium low. Simmer for 12 - 15 minutes or until chicken is cooked through. It is done when it registers 165° F on an instant read thermometer.

  5. Transfer chicken to a platter. Allow to cool slightly.

  6. Turn heat to high. Add butternut and the remaining sage and bring to a boil.

  7. Add dumplings (recipe below), one at a time to prevent sticking. Stir gently with with a non-metal spoon to work dumpling into broth. Bring back to boil.

  8. Reduce heat to medium low. Cover and simmer for 12 minutes.

  9. Meanwhile shred chicken using two forks or with hands.

  10. Whisk cornstarch into heavy or light cream. Stir gently into pot to thicken broth.

  11. Add shredded chicken. Gently stir into broth. Cover and simmer for 3 minutes to reheat.

  12. Salt and pepper to taste.


To Make Dumplings:

  1. Cut the butter into the flour mixture with a pastry blender, two knives, or work with your hands until it resembles coarse crumbs.

  2. Add most of the milk, working dough with a fork until mixture comes together. Once the dough forms large clumps, switch to working with a rubber spatula or your hands. Add more milk if it’s too crumbly and dry. It also should not feel wet and sticky. Do not overwork dough.

  3. Turn dough onto a floured work surface. Knead 2-3 times. Form into a ball or rectangle.

  4. Roll out to 1/4-inch thickness. Work on parchment paper or a silicone mat, if you can, for easy removal. Dust work surface with additional flour if dough sticks.

  5. Cut into bite size (roughly 1”x2”) pieces using a knife or pizza wheel.

  6. Transfer to a baking sheet. If the back side of the dough is sticky, lightly flour the baking sheet prior to transferring. Lightly flour the top. (The excess flour will help to thicken the broth.)

  7. Cover and chill until ready to cook.


Makes 6 servings.


Recipe notes:

  1. Use rotisserie chicken for a shortcut. Add one packet of chicken bouillon to the broth to add more chicken flavor, optional.

  2. Do not cut butternut smaller than 3/4-inch thick. It will will be too tender and become mushy.

  3. If using bone-in chicken, make sure you have enough to yield 5 to 6 cups of unpacked shredded chicken once deboned.



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