This recipe is deceivingly simple, yet insanely delicious! Seriously one of the best recipes I’ve tried in months. Thank-you, thank-you Chef Michael Smith! This is another recipe from his cookbook “Family Meals” that I had planned on making months ago but never got around to it, and now I’m kicking myself. I had two big bowls tonight, and so did my friend Mr. M. He wanted to smack his lips but I wouldn’t let him! lol I made a couple of substitutions and two mistakes, truth be told. I didn’t have white wine so I used chicken broth, and no heavy cream so I used 5% cream instead. I was in a hurry and missed the part where I was supposed to turn off the heat while making the dumplings, and everything started to brown on the bottom of the pan. Not quite burnt, but close. Thank goodness it didn’t affect the rest of the dish. And when I was making the dumplings I accidentally added too much butter. They were too soft but still quite yummy. Next time, I fear it will literally blow my mind! I highly recommend everyone try this dish at home (when you’re not rushed) ;)
Stovetop Chicken with Herb Dumplings
For the Creamy Chicken Stew:
1 tablespoon (15 mL) of vegetable oil
1 tablespoon (15 mL) or so of butter
2 boneless, skinless chicken breasts
1 large onion, chopped
2 celery ribs, diced
1 large carrot, diced
4 garlic cloves, thinly sliced
2 tablespoons (30 mL) of all-purpose flour
1 cup (250 mL) of white wine
1 cup (250 mL) of whipping cream
1 cup (250 mL) of water
1 cup (250 mL) of frozen green peas or corn
1 tablespoon (15 mL) of fresh thyme
1 teaspoon (5 mL) of salt
Lots of freshly ground pepper
For the tender dumplings:
1 cup (250 mL) of all-purpose flour
2 teaspoons (10 mL) of baking powder
1/2 teaspoon (2 mL) of white sugar
1/2 teaspoon (2 mL) of salt
A handful of chopped fresh parsley (or 2 green onions, thinly sliced)
1/2 cup (125 mL) of milk
1/4 cup (60 mL) of butter, melted
Start making the stew. Heat your favorite heavy skillet over medium-high heat. Pour in the vegetable oil, then add the butter (the oil prevents the butter from burning). Add and sear the chicken breasts, building a golden-brown crispy crust on each side, about 15 minutes total. Remove the delicious chicken to a plate.
To the skillet, add the onions, celery, carrot and garlic along with a splash or two of water to loosen and dissolve all the flavorful browned bits. Stir and cook until sizzling, 5 minutes or so. Reduce the heat to medium. Sprinkle in the flour and stir until it’s evenly absorbed by the butter. Pour in the wine and stir the works again. Pour in the cream and water and continue cooking, stirring often, until the sauce is beautifully thickened and smooth.
Meanwhile, chop the chicken into bite-size pieces. Return them to the pan along with the peas. Season with thyme, salt and pepper. Turn off the heat.
To make the dumplings, in a medium bowl, whisk together the flour, baking powder, sugar and salt. Stir in the parsley. Add the milk and melted butter, and stir together until the dough is just blended. Return the chicken stew to a slow simmer. Spoon 10 or 12 dumplings over the stew. Cook, uncovered, for 10 minutes, then cover tightly and cook until the dumplings are fluffy and tender, about 10 more minutes. Spoon, serve and share.