I know that it is officially Spring, but it actually snowed yesterday in some areas, so we are still in Chicken and Dumpling weather, as far as I am concerned.
You can consider this recipe a template for your own version of Chicken and Dumplings. Instead of carrots, you could use parsnips, or rutabaga. Add 1 ½ cups of green vegetables. I greatly prefer fresh asparagus, but peas, green beans, or broccoli all work – fresh or frozen . I imagine frozen or fresh corn or a succotash blend would also work. Be creative, be flexible.
1 medium onion, chopped
3-4 garlic cloves, chopped
½ teaspoon salt
¼ teaspoon black pepper
4-6 chicken thighs
1 teaspoon Italian seasoning
½ teaspoon turmeric
¼ cup flour
1 bunch asparagus
2-3 large carrots, sliced or chopped
sprig oregano or marjoram
½ teaspoon Tuscan or Italian seasoning blend
1 cup flour
½ tablespoon baking powder
½ teaspoon table salt
½ cup whole milk
1 ½ tablespoons butter
½ teaspoon turmeric
½ teaspoon paprika
Heat 1 Tablespoon oil. Add onions, garlic, parsley, ½ teaspoon salt, ½ teaspoon paprika, ½ teaspoon Italian seasoning
Stir, then cover and lower heat to low to sweat ingredients, about 3 minutes.
Add 1 Tablespoon oil, return heat to high. As pot heats, place chicken on a plate, sprinkle ½ teaspoon paprika, ½ teaspoon cumin, ½ teaspoon Italian seasoning, salt and pepper, and 2 Tablespoons flour.
Turn chicken, cook on other side, covered, 2 more minutes. Add carrots, and sauté everything for 1 minute.
Add ½ cup white grape juice and 16 ounces of stock or water. Bring to a boil.
Reduce heat to low, cover, and let simmer for 15 minutes. Add asparagus and oregano/marjoram sprig and let simmer 15 more minutes.
Meanwhile, make dumplings. In bowl, place flour, spices, baking powder, salt, and mix. Add butter, cutting into flour. Add milk, and mix until incorporated into a thick batter.
Drop by tablespoonfuls into pot. Cover pot and simmer 15 more minutes.
You can either keep chicken pieces as they are, or remove and shred, and return to pot.