Ingredients:
Ø 1.5 lbs. boneless skinless chicken breast
Ø 1 cup Yellow Onion, diced
Ø 1 cup Celery, diced
Ø 1 tbs. minced Garlic
Ø 1 ½ cups sliced Carrots
Ø ¼ cup EV Olive Oil
Ø 2 tbs. EV Olive Oil
·
2 tsp. Garlic
powder
·
2 tsp. Onion powder
·
2 tsp. Kosher
salt
·
¾
tsp. Black pepper
·
⅓
tsp. ground sage
Ø ⅔ cup Flour
Ø 3 tbs. Better Than Bouillon (chicken base)
Ø 1 tbs. Honey, heaping
Ø 5 cups hot water
Dumplings;
Ø 2 cups Bisquick mix
Ø ⅔ cup Milk
Note:
To
start with, I’m using a 12”Ѳ
by 4”↕, 4 qt. casserole pot,
that’s very handy; we will be starting on the stovetop & transferring to a 375°f oven to finish.
A 12” frying pan or similar will
work, as well as starting with a Dutch oven, then transferring to a 9”x13” cake
pan. Basically, we need a similar
surface area for our dumpling/crust to fit. >
Next,
you can find the “Better than Bouillon” @ Wal-Mart, it’s good stuff; it’s like
cooking a whole chicken until it disintegrates & reduces down to fit in
this little jar. >
Instructions:
- First, let’s thoroughly mix ALL the dry seasonings (●) together in a small bowl which we’ll refer to as “S1” then remove 2 tsp. of the season mix from (S1) & set aside which we’ll call “S2.”
- After everything has been diced & sliced & set aside, cut the chicken into bite size pieces & place in big mixing bowl. Now sprinkle the seasoning mix (S1) over the chicken pieces, then toss & knead the pieces by hand, thoroughly dispersing & coating pieces with the seasoning.
- Now pour the ⅔ cup flour atop the seasoned chicken pieces, then mix by hand, tossing & separating the pieces, until all the pieces are coated with flour & wet spots are gone.
- In a microwave, heat the 5 cups water for about 4-5 min., then add the “Better than Bouillon” & stir until all dissolved. Then add the season mix (S2) & the Honey until dissolved, set aside. (our Bouillon base)
- In a small bowl with a little water, microwave the carrots until al Denté, then strain & set aside.
- Ok, now add the 2 tbs. of EVO-Oil to your pot, atop the stove over med-high heat. Steam is always expected, but never let it get hot enough to smoke, doing so causes the Olive oil to break down & lose its healthy properties.
- Add the onion & sauté about 5 min., then add the celery , garlic & sauté for another 2 min. (this is our “trinity”)
- During step #9) we want to mix up our dumplings (while browning chicken) just follow the “Bisquick” dumpling directions, only takes 2-3 min.; preheat oven to 375°f as well.
- Now add the ¼ cup EVO-Oil & mix, spreading the “trinity” around evenly & then place our chicken pieces atop the trinity as evenly in a single layer as possible. Reduce the heat a little, to just slightly above medium & sauté for about 5 min. with-out stirring, until your pieces start getting a nice golden brown on the bottoms. (<step^8>) Now, just try to flip the pieces over to brown the other sides, about another 5 min., lightly scraping bottom of pan & shuffling pieces around during so.
- Time to add our “Bouillon base” to the pot; we are going to slowly simmer this, giving the bouillon base time to dissolve all the breading & yummy caramelized bits from off the chicken & throughout. So let’s add the bouillon base & reduce the heat to just slightly below medium, stirring constantly for about 30 min.; by then you should have a nice simmer going & be well into the early thickening stage.
- Let’s add our carrots & raise our heat to med-high & bring it to a modest/light bubble, stirring constantly.
- Time for the dumplings (those who need to transfer into a baking pan, do so now) using two flatware/tablespoons (dough will be very sticky) we are going to spoon out, fat ping pong ball size dumpling/clumps, then just lightly drop/lay them on top of our yummy bubbling goodness; leave maybe a ½” or so between each dumpling so that they don’t stick together, allowing them to move around as needed as they expand. You should have just enough dough to cover our top area as noted above^. You don’t have to rush it, but you can’t stir it once you start adding the dumplings, so we don’t want to play around too much worrying about our dumpling shapes, thus the 2 spoons to help form balls instead of spaghetti.
- You should have a nice bubbling going by the time you get all the dumplings in. So now let’s place it in the oven & bake @ 375°f uncovered, until dumplings are light brown on top, about 10-15 min.
- Remove & let stand uncovered for about 10 min.
Prep = 30 min. ±
Total = 2 hrs. ±
Feeds = 4 Adults
Enjoy!
Todd
