Last week, several of us foodies were fortunate enough to partake in Zara’s Chicken and Dumplings. They were magical, and thus, I begged her to share the recipe. And she did!
Zara wanted to let the readers know that this is a quick recipe breakdown … and measurements aren’t so accurate because she often cooks from taste.
Here you go!
Pour 2 quarts of homemade chicken stock ( you can use boxed if necessary, but obviously it impacts taste and depth a lot) in a large pot. Next, boil 5 chicken breasts in the stock until the chicken is just cooked through (don’t overcook or it’ll be chewy). Remove chicken and shred after cooling. Then pinch off little pieces of dough (recipe below) and add to simmering stock. Season with salt, white pepper (only a little because it’s sharp) and dried sage. Taste as you go.. Cover and simmer for 20-30 minutes and check dumplings for doneness. Cook longer if necessary and stir to make sure it doesn’t stick to bottom. Finally, add chicken the last 5-10 minutes of cooking.
2 cups flour
½ teaspoon baking powder
1 pinch salt
2 tablespoons butter
1 cup milk (a bit less than a full cup)
Directions: Mix dry ingredients, cut in butter, stir in milk and combine. Make sure there’s flour covering exterior of dough so it’ll thicken stock.
*Note: In a hurry, you can easily use pre-made Pillsbury biscuit dough as opposed to making the whole dough.