I love comfort foods ~ meatloaf with mashed garlic-potatoes, warm apple crisp with vanilla bean ice cream, and my favorite, homemade chicken and dumplings ~

V’s Chicken and Dumplings ~

gravy:

• 1 stick butter (1/2 c)
• 1 large onion, thinly sliced
• 3 carrots, peeled & diced
• 2 parsnips, peeled & diced
• 4 celery stalks, sliced
• 1 tsp fresh ground pepper
• 1 tsp crushed red pepper
• 1 tsp oregano
• 1 1/2 c flour
• 8 – 10 cups chicken broth

melt butter in a large stock pot; add onion and saute just until tender, about 4 minutes; add flour and cook roux over medium heat about 4 minutes; slowly whisk in broth until roux has absorbed liquid (make sure you whisk well to remove any lumps); add the carrots, parsnips, celery and all seasonings, bring to a low boil; turn down heat and simmer for 30 minutes.

dumplings:

• 2 1/2 c flour
• 1 1/2 T baking powder
• 1 tsp kosher salt
• 1 tsp fresh ground black pepper
• 1 tsp chopped fresh flat-leafed parsley
• 1 1/2 c milk
• 1/2 c shortening or butter

whisk flour, salt, baking powder, parsley and pepper in a large bowl; cut in butter or shortening using pastry blender or two knives, until mixture resembles course crumbs; stir in milk, only until dough forms ball; drop by spoonfuls into broth; cover and cook over medium-low heat for 25 – 30 minutes ~ do not peek!  dumplings need the steam created with the lid on.

i know you’re thinking at this point, “there’s no chicken in this chicken and dumpling recipe” ~ well, its because i like to roast it separately, with lots of garlic, vegetables, hot peppers and seasonings ~ why? it allows more room in the stock pot for all the yummy dumplings! plus, for the vegetarians out there, you don’t have to miss out on the soup and dumplings! and for those of you who do not like dumplings, (what?) you’ll have your roasted chicken and vegetables, while your family oohs and aahhs over their “chicken and dumplings”

roast chicken:

• boneless, skinless chicken thighs and breasts (about 4 of each)
• 1 head of garlic, peeled and coarsely chopped
• 4 carrots, peeled and halved length-wise
• 4 parsnips, peeled and quartered length-wise
• 4  hot red peppers
• kosher salt, pepper, oregano to taste

line a large, rimmed baking pan with foil or parchment paper; spray with non-stick spray; season chicken on both sides; arrange chicken pieces and vegetables on baking pan; lightly sprinkle veg with salt and pepper; bake at 400 degrees for 45 – 55 minutes ~ remove and cover chicken with foil until ready to serve.

to serve:

ladle soup and dumplings into individual bowls; gently lay chicken over top ~ enjoy ~ v