Prep Time: 20 Mins
A while back I was watching “Good Eats” on Hulu. Alton Brown is one of my favorite celebrity chefs and he has inspired many a fantastic meal at the Starkey residence. The episode I watched was about chicken and dumplings. Although I have seen the episode before, I was confused as to what he called dumplings.
Dumplings I grew up with were not what I would call “noodles” or “pillows” but basically biscuits steamed on top of a soup that includes not only chicken, but vegetables also. This recipe is a version of chicken and dumplings we ate when I was growing up. This is a “simplified” version, one you can fix after you come home from a long day at work and have on the table to feed those hungry minions wanting food. Don’t let the list of ingredients overwhelm you. You should have most of them in your pantry, fridge, and freezer. The recipe took approximately 1 hour to prepare and cook. I hope you like it.
As you can see, these are large chicken breasts. When chopped they equal approximately 4 cups.
Place in a bowl and add the next three ingredients. Make sure the chopped chicken is well covered.
In a heavy dutch oven type pan, add the olive oil to a hot pan (old adage: hot pan, cold oil). When the oil is rippling, add 3 cloves of minced garlic. Quickly add the seasoned chicken and brown over medium heat. When the chicken browned, add the tsp of butter to the pan, and the chopped onions. When the onions are translucent, Add the water and chicken bullion, cook over medium high heat until at a low simmer.
Time to make the rue (thickening). In a small sauce pan over medium heat, melt the butter. When the butter is melted and bubbling add the flour. Mix thoroughly with a small wire whisk. When combined add the salt, pepper, garlic and onion powder, and the mustard. Mix thoroughly.
When it is mixed thoroughly, add to the soup carefully so the rue dissolves into the soup. I use a wooden spoon, placing approximately a third of the rue into the soup. It is important to begin, stirring immediately until dissolved. Repeat until the entire rue has been add. I cannot stress enough the need to stir thoroughly with each addition so it dissipates into the soup and not turn to lumps.
After adding the rue, turn the stove to medium high. Open your can of biscuits and quarter each biscuit. Place each piece around the pan (see photo). Cover and let cook for 10 minutes.
After 10 minutes, check the dumplings for doneness. Press your finger on a dumpling or two. If the imprint does not spring back, cook for another 5 minutes. Your dumplings should be done after a total of 15 minutes.
Serve in a bowl with the soup covering the dumplings. Add a sprinkle of parsley and fresh ground pepper.