I was exhausted by the time I got home from work last night, so I was quite happy to come home to my wife's chicken and dumplings. She had thrown her easy version together, which is derived from the recipe her grandmother gave her. For those who want a quick, but delicious, batch of chicken and dumplings, here's the recipe:
Easy Chicken n' Dumplin's Darlin'!
4 cups chicken stock
1 cups dry white wine
1/2 cup thinly sliced celery
1/2 cup thinly sliced carrots
1 small onion, diced (optional)
1 tablespoon minced garlic (optional)
1/4 teaspoon dried thyme
A pinch of freshly grated nutmeg
1 large bay leaf
Salt and freshly ground black pepper, to taste
3 cups shredded or cubed, cooked chicken
For the dumplings-
2 cups boxed biscuit mix
1 1/2 tablespoons dried parsley flakes
1/4 teaspoon dried thyme
A pinch of freshly ground nutmeg
2/3 cups milk
To finish (if needed)-
2 tablespoons unbleached all-purpose flour combined with 1/4 cup cold water
In a 5 qt. kettle, combine broth, wine, celery, carrots, onion, thyme, nutmeg, bay leaf and parsley, salt, pepper, and chicken, and bring to a boil over high heat. Reduce heat to low and simmer. While the pot of chicken is simmering, make the dumplings.
Combine baking mix, thyme, nutmeg and parsley in a mixing bowl. Add the milk and stir the mixture until the milk has just been absorbed into the biscuit. Knead the dumbling mixture, by hand, just until it forms a ball and has pulled away from the sides of the bowl. Pinch of walnut-sized pieces, roll into balls, and lower into the simmering broth. Cook uncovered, for 10 minutes, then cover and simmer for 10 more minutes.
The pot of chicken and broth should have been thickened by the cooking dumplings. If it has not, you may thicken with a paste of the flour and cold water.
Serve piping hot. Makes 4 "manly" or 6 normal servings.
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