a chicken and dumplings recipe adapted for a wood stove, with dumplings dropped into the soup.
Chicken And Dumplings (Wood Stove Edition)
Ingredients
×
Dumplings
Filling
Method
- 1
In a large Dutch oven, melt butter over medium heat. Add onion, carrots, and celery. Cook 5–10 minutes until softened. Add garlic and cook another minute.
- 2
Add chicken thighs and brown slightly.
- 3
Stir in flour and cook 1 minute. Add seasonings.
- 4
Deglaze with chicken stock and white wine. Add cream of chicken, and peas. Bring to a gentle simmer
- 5
While simmering, make dumplings: mix flour, baking powder, salt, pepper, and rosemary. Stir in milk and butter until just combined. Let rest 5–10 minutes.
- 6
Roll into medium balls and drop directly into soup. Gently press down so they’re mostly covered. Cover and simmer about 15 minutes.
Notes
* if making on a electric or gas stove, broil the dumplings lightly for a nice crunchy texture
Filed underSoups & Stews
Keep cooking
