Chicken and Herb Dumplings

Apologies for the tardiness of this post. I am current traveling in Russia and internet access is extremely unreliable.

In these days of early sunsets and extra blankets, first days of school and endless meetings, we find comfort in familiar flavors and simmering stews. For more than a couple centuries, from every corner of this country, Chicken and Dumplings has long nourished the tired bones and stressed souls of autumn. In this update, the rich creamy broth and fluffy dumplings get brightened up by plenty of fresh herbs. A couple of quality “shortcut” ingredients (Bisquick baking mix, frozen veggies) make short work of this classic dish, putting homemade goodness on your table in about half an hour.

 

 

 

Chicken and Herb Dumplings

Serves 3 to 4

 

1 Tablespoon butter

1 pound boneless skinless chicken breast, cut into 1-inch pieces

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

1 medium onion, diced

1 cup diced celery (from about 1 to 2 ribs)

2 Tablespoons all-purpose flour

2 cups reduced-sodium chicken broth or stock

¾ cup Bisquick baking mix

½ cup milk

4 Tablespoons chopped fresh herbs, such as flat-leaf parsley, chives, dill, or a combination

1½ cups frozen peas and carrots, run under warm water to thaw

1 teaspoon dried thyme

 

In a Dutch oven with a tight fitting lid, melt the butter over medium heat. Add the chicken and season with the salt and pepper. Cook, stirring occasionally, until lightly browned, about 6 minutes. Add the onion and celery and cook, stirring, until softened, 5 minutes longer.

 

Stir in the flour and cook, stirring constantly for 1 minute. Increase the heat to medium-high, stir in the broth, and bring to a boil. Reduce the heat to low and simmer 10 minutes.

 

Meanwhile, to make the dumpling dough, combine the Bisquick, milk, and herbs in a small bowl and set aside.

 

Stir the peas and carrots and thyme into the Dutch oven and continue to simmer for 2 minutes. Using two spoons, drop 8 rounded tablespoons of the Bisquick mixture onto the surface of the simmering stew. Keeping the spoons wet in a glass of water between drops may help prevent sticking. Cover the pot tightly and simmer for 8 minutes more. Uncover and continue to simmer for 3 more minutes until the dumplings are doubled in size and cooked through.