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Light Chicken and Dumplings

Light Chicken and Dumplings in dark blue bowl with bite shot of chicken on fork. Light blue charger in background set on a beige linen cloth.
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Tender juicy pieces of chicken breast smothered in a delicious gravy with chunks of carrot, celery and potato with delicate dumplings steam up on the surface of the gravy.

Ingredients

Scale

For the Chicken:

  • 4 teaspoons of Olive Oil
  • 1 1/2 pounds Boneless Chicken Breasts, skin removed and cut into large pieces
  • 1/4 cup All-Purpose Flour PLUS
  • 3 Tablespoons All-Purpose Flour
  • 1/2 teaspoon Seasoned Salt
  • 1/2 teaspoon Cajun Seasoning
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Cayenne

Season Chicken with additional:

  • 1/2 teaspoon Salt or Seasoned Salt
  • 1/4 teaspoon Black Pepper

For the Vegetables and Gravy:

  • 3/4 Cup Onion, chopped (about 1/2 medium onion)
  • 1 Cup Celery, cubed (about 3 stalks)
  • 2 Cups Carrot, cubed (about 4 large)
  • 8 ounces Golden Yukon Potato, cut into large chunks
  • 2 Cups Mushroom, (Optional) cleaned and sliced or quartered
  • 1 Tablespoons Brandy (or white wine)
  • 3 cups Chicken Stock
  • 2 teaspoons Lemon Juice
  • 1/2 teaspoon Fresh Sage, minced or 1/4 teaspoon Dried Sage
  • 1/2 teaspoon Fresh Thyme, minced
  • 1 teaspoon Fresh Parsley, minced (For Garnish)

For the Dumplings:  

  • 1/4 Cup All-Purpose Flour PLUS
  • 2 Tablespoons All-Purpose Flour
  • 1 Tablespoon Parmesan Cheese, grated
  • 1/2 teaspoon Baking Powder PLUS
  • 1/8 teaspoon Baking Powder
  • 1 teaspoon Sugar
  • 1/4 teaspoon Salt
  • 1/8 teaspoon Cracked Black Pepper
  • 8 teaspoons Whole Milk (2 Tablespoons plus 2 teaspoons)
  • 2 teaspoons Butter

Instructions

  1. Preheat oven to 375 degrees, with rack placed in the center of the oven.
  2. In a large plastic bag combine 1/4 cup plus 3 tablespoons of flour, seasoned salt, cajun seasoning, black pepper and cayenne (if using).  Close up bag and shake to combine.  *Note if you are feeding this to young children who do not like spice, you might wish to omit the cayenne and the cajun seasoning.
  3. Season the chicken pieces using the additional 1/2 teaspoon of salt and 1/4 teaspoon of black pepper , before dredging the chicken in the flour.
  4. Dredge the chicken in the flour, shaking off excess.  Reserve any of the remaining flour for making the rue later.   
  5. Heat a deep ovenproof pot like a Dutch oven, over medium heat.  Once the pot is hot, add 2 teaspoons of olive oil.  Brown the chicken on both sides and transfer to a plate and set aside.  *NOTE:   In order to use less oil in browning, place the lid over the pan while the chicken is browning.  This will help to trap some of the steam and keep things moist without the addition of more oil.  But keep a watchful eye that your chicken doesn’t burn.     
  6. Reduce the heat to medium-low and add 1 teaspoon of oil, the mushrooms (if using) and a pinch of salt to season.  Place the lid on the pot to help cook the mushrooms without the need for additional oil.  Cook for about 4-5 minutes, stirring occasionally.
  7. Once the mushrooms have begun to brown, add the last teaspoon of oil,  carrots, celery and onion.  Sweat the vegetables for 5 minutes, again covering the pot with a lid.
  8. Deglaze the pan with the brandy and simmer until it is nearly evaporated.
  9. Stir in the reserved flour to coat the vegetables.  Cook and stir for one to two minutes.  The vegetable will look pasty.
  10. While stirring, slowly add the broth.  As the broth is added to the pot, it will combine with the floured vegetables and begin to make a gravy.
  11. Once all of the broth has been added mix in the potatoes.
  12. Cover the pot and place in the preheated oven for 20 minutes.
  13. Meanwhile blend all the dry ingredients for the dumplings in a mixing bowl.
  14. In a microwaveable container, heat the milk and butter just until the butter melts, about 25 seconds on high power.
  15. Make a well in the center of the dry ingredients and pour in the milk mixture.  Gently fold the ingredients together just until combined.  If the mixture seems too dry,  add an additional teaspoon of milk.
  16. Remove the pot from the oven and return all of the chicken, lemon juice, thyme and sage to the pot.  Stir briefly to incorporate the ingredients.
  17. Using a tablespoon gently scoop out 4 dumplings of equal portion (about 1 1/2 tablespoons each).  Place the balls of dough on the surface of the gravy.
  18. Cover and place the pot back into the oven for another 20 minutes.
  19. Remove the pot from the oven and serve.
  20. Garnish with minced parsley.  (Optional)

Notes

This recipe was designed to serve 4 people.  However, if you choose to omit the mushrooms the serving size will be slightly smaller.  In an effort to keep the serving size the same, add an additional cup of carrots to the recipe, if you are omitting the mushrooms.   A serving size is  5 ounces of chicken breast served with 1 dumpling and 1 1/4 cups of gravy and vegetables.

Find it online: https://www.miascucina.com/light-chicken-and-dumplings/

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