Chicken and Dumplings
Modified from Rachael Ray and Robin Miller [the soup and first dumplings are Rachael's while the second dumplings are Robin's]
Soup:
1 1/2 lbs chicken
1 tbsp oil
2 tbsp butter
1 large potato, peeled and diced
2 medium carrots, peeled and diced
1 medium onion, chopped
1 rib celery, diced
1 bay leaf
Salt and pepper
1 tsp poultry seasoning
2 tbsp flour
4 cups chicken stock
1 cup green peas
Dumplings 1:
1 small box biscuit mix
1/2 cup warm water
parsley
Dumplings 2:
2/3 cup flour
1/2 cup cornmeal
1 1/2 tsp dried sage
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 tsp pepper
1/2 cup buttermilk [or 1/2 tbsp lemon juice and the remainder regular milk]
1 tbsp oil
Dice tenders into bite size pieces and set aside. Wash hands.
Place a large pot on the stove over medium heat. Add oil, butter, veggies and bay leaf and cook 5 minutes, stirring frequently. Season mixture with salt, pepper and poultry seasonings. Add flour to the pan and cook 2 minutes. Add stock to the pot and bring to a boil. Add chicken to the broth and stir.
You can do either dumpling recipe here - I like the first and Ray likes the second, so we are alternating. In either case put dry ingredients in a bowl and combine. Add in wet and mix until just combined (this should be pretty thick). Then drop dumplings by the spoonful into the soup. Steam dumplings 8 to 10 minutes. Remove cover and stir chicken and dumplings to thicken sauce a bit. Stir peas into the pan, remove chicken and dumplings from heat and serve.
Serves 4.