On it’s own, Chicken and Dumplings is the definition of a comfort food. We give that classic dish the Galley of the Sun treatment and bring you: Hatch Green Chile Chicken and Dumplings!
Ingredients
6 T butter
1 cup chopped yellow onion
1 cup matchstick carrots
1 cup diced celery
1 pound diced fire roasted Hatch Green Chiles
8 cloves garlic, minced
12 oz (1 can) evaporated milk
48 oz (1.5 quarts) chicken stock
6 chicken quarters
1 T fresh thyme (or 1 t dried thyme)
2 t freshly cracked black pepper (or to taste)
salt, to taste
HOMEMADE DUMPLINGS:
2 cups all purpose flour
1 T plus 1 t, baking powder
1 t freshly cracked black pepper
1 t salt
1 T fresh thyme (or 1 t dried thyme)
3/4 cup (6 oz) whole milk
4 T butter, melted
1. In a large stock pot, add the chicken, chicken stock and evaporated milk. Bring to a low boil, then cover. Cook for 20 minutes, or until the chicken reaches an internal temp of 165F.
2. Remove the chicken from the stock pot, reserving the broth and allow the chicken to cool until you can shred it.
3. In a large heavy bottomed pot (like a dutch oven), melt butter over medium-high heat.
4. Add onion, carrots and celery. Cook for 5 minutes, until vegetables being to wilt. Add garlic and cook for 1 minute more.
5. Add flour and stir to combine. Cook for 1 minute.
6. Add the reserved broth and Hatch Green Chiles and quickly stir to combine.
7. Bring to a boil and add chicken, thyme, black pepper and salt. Let soup simmer, uncovered, while you make dumplings.
8. In a large bowl, whisk together flour, baking powder, pepper, salt and thyme. Make a well in the center of the flour mixture and pour the milk and butter into the center of it.
9. Using a wooden spoon (or rubber spatula), stir together until dough ball forms. If your dough seems too dry, you can add an extra tablespoon of milk.
10. Using a large sized cookie scoop, scoop dough and drop directly into the simmering soup. Place them around the pot, not all in the same place.
11. Once all dumplings have been added, gently press them down so the soup runs over just the tops of them.
12. Place the lid on your pot and lower the heat a little to a low simmer (you don’t want the bottom of the soup to burn but also want the soup to still be simmering to cook the dumplings).
13. Cook for 15 minutes, gently stir the soup/dumplings and then cut one dumpling in half to make sure they are cooked through.
14. If the dumplings are cooked through, serve hot! If not, cook an additional 2-3 minutes and check again. ENJOY!
Equipment used:
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