Chicken And Dumplings

Chicken and dumplings

Written By admin

I am an avid cook and I love preparing meals for Ginny and me when we are at home base. I wanted to take those meals on the road with us, but cooking on the RV has its challenges. Here you will find recipes that have been Road Tested for RV travel.

December 22, 2018

There is nothing like comfort food while camping. Add a little cool fall weather and you have the perfect conditions for this recipe. It is one of our favorites. A little pre planing prior to leaving on your trip will go a long way with this. See the recipe for tips.

bowl of chicken and dumplings

Chicken and Dumplings

Food Network
This recipe has been scaled from 8 servings to 4 We use rotisserie chicken (quick & easy). *If you don’t have pearl onions - substitute 1 small onion chopped fine (about 3/4 cup) and saute chopped onion with carrots & celery.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine American
Servings 4 servings

Ingredients
  

  • 10-12 oz. cooked chicken

DUMPLINGS:

  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • ½ tsp. salt
  • 1 eggs
  • 3 Tbls. chopped chives reserve 1 tbls. for garnish
  • 3/8 to 1/2 cup buttermilk

SAUCE:

  • 1 Tbls. butter
  • 1 Tbls. oil
  • 1 carrots diced
  • 1 stalks celery diced
  • 1 cloves garlic minced
  • 1 bay leaves
  • 2 Tbls. all-purpose flour
  • 1/4 cup dry sherry
  • 3 cups chicken stock
  • ½ cup frozen peas
  • ½ cup frozen pearl onions*
  • 2 Tbls. heavy cream
  • Freshly ground black pepper for garnish

Instructions
 

Cooked Chicken:

  • As I mentioned we like to use Costco Pre Shredded Rotisserie Chicken. We pre-package this in 2 cup increments and freeze for use on the rig. So with that said, pull out your 2 cup bag and off you go. Or you can poach some some chicken breasts and shred. 
    packaged chicken

Dumplings:

  • Sift the dry ingredients together in a large bowl. In a small bowl, using a whisk, lightly beat the eggs, chives and buttermilk together; pour the liquid ingredients into the dry ingredients and gently fold. Mix just until the dough comes together; the batter should be thick and cake-like.

Sauce:

  • In a Dutch oven, over medium heat, add the butter and oil. Add the carrot, celery, garlic, and bay leaves and saute until the vegetables are soft, about 5 minutes.
  • Stir in the flour to make a roux. Continue to stir and cook for 2 minutes to coat the flour and remove the starchy taste.
  • Stir in sherry scraping up brown bits cook until dry, about 1 minute.
  • Slowly pour in the chicken stock, 1 cup at a time, stirring well after each addition.
  • Add frozen peas and pearl onions.
  • Let sauce simmer until it is thick enough to coat the back of a spoon, about 15 minutes. Stir in heavy cream.
  • Fold the reserved shredded chicken into the sauce and bring up to a simmer.

Cooking Dumplings

  • Using 2 spoons, carefully drop heaping tables. of dumpling batter into the hot mixture. The dumplings should cover the top of the sauce, but should not be touching or crowded.
  • Let the dumplings poach for 10 to 15 minutes until they are firm and puffy.
  • Remove and discard the bay leaves. Season with salt and pepper and garnish with chopped chives before serving. 
Keyword Chicken, Comfort Food, Dumplings

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