What are some of your favorite fall dishes? For me, no matter how bare my cupboards are, I always seem to have all the ingredients for my grandma's chicken and dumplings. I've actually been craving them lately, but summer in California decided to show up in September. Hot chicken and dumplings just doesn't sound right on a hot summer day. BUT TODAY IT RAINED ALL DAY! Those chicken and dumplings were on the table before the clock struck six.
AHHHHH FALL ! Pumpkin Spice EVERYTHING for me please !!!!!!
FALL CHICKEN AND DUMPLINGS
Prep Time: 10 minutes / Cook Time: 20 minutes / Serves: 4
2 large chicken thighs, cubed
2 large russet potatoes, cubed
2 large carrots, chopped
2 large celery stalks, chopped
3 tbsp. olive oil
3 tbsp. flour, plus 1 cup
4 cups chicken stock
2 bay leaves
2 tbsp. water
1 tbsp. dried basil
1/4 cup frozen peas
salt and pepper
Heat olive oil in large pot on medium heat. Add carrots, potatoes, celery and chicken. Season with salt and pepper and cook until the chicken is cooked through and veggies are soft, about 7-10 minutes.
Add 3 tbsp. flour and stir with a wooden spoon, creating a thick roux on the vegetables and chicken. Add the chicken stock and bay leaves. Stir until the soup thickens, about 3-5 minutes and reduce to low heat.
In a separate large bowl, add the remaining 1 cup of flour. Whisk in dried basil and season with salt and pepper. Add the water and continue to whisk until the flour turns to a thick, chunky dough.
Spoon the dough into the soup with a tablespoon, making dumplings about the size of a cherry tomato. Cover the pot and let the dumplings set for about 3 minutes. With a spoon, turn the dumplings over, add the peas and cover again for another 3 minutes. Remove bay leaves before serving.
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