I don’t have a video for this recipe.
If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Cheater Chicken and Dumplings
...in your mind.
Cheater Chicken and Dumplings

Cheater Chicken and Dumplings

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 sticks celery, diced
  • 1 1/2 cups diced, carrots
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 garlic cloves, crushed
  • 3 tablespoons dry Vermouth
  • 1/4 cup flour
  • 3 1/2 cups chicken broth
  • 1/4 teaspoon dried thyme
  • 2 cups deli-roasted chicken, shredded

Dumplings:

  • 3/4 cup flour
  • 2 teaspoon baking powder
  • 1/2 cup milk
  • large pinch dried thyme
  • Kosher salt and pepper to season

Directions

  1. Heat oil and butter in a large pot over medium heat and add celery, carrot, onion - cook for 5 mins until softened
  2. Add garlic, and when fragrant, add a little salt & pepper - stir well
  3. Then add vermouth and cook until mostly evaporated, a couple minutes
  4. Sprinkle flour over the top and mix until it’s dry and crumbly
  5. Add broth a cup at a time stirring well to make sure it’s smooth
  6. Add the thyme and cooked chicken bring to a simmer & cook until thickened and heated though, about 10 minutes
  7. While it heats put flour, baking powder and thyme in a large bowl, season with salt & pepper and mix well to combine
  8. Add the milk and mix until just enough for it to come together to a loose wet dough
  9. Drop spoonfuls (about a tablespoon and a half) on top of the chicken mixture but keeping them from touching too much, bring to a slow simmer and put on the lid cook about 10 minutes
  10. Serve and enjoy.
Cheater Chicken and Dumplings

Cheater Chicken and Dumplings

Ingredients

  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 sticks celery, diced
  • 1 1/2 cups diced, carrots
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 garlic cloves, crushed
  • 3 tablespoons dry Vermouth
  • 1/4 cup flour
  • 3 1/2 cups chicken broth
  • 1/4 teaspoon dried thyme
  • 2 cups deli-roasted chicken, shredded

Dumplings:

  • 3/4 cup flour
  • 2 teaspoon baking powder
  • 1/2 cup milk
  • large pinch dried thyme
  • Kosher salt and pepper to season

Directions

  1. Heat oil and butter in a large pot over medium heat and add celery, carrot, onion - cook for 5 mins until softened
  2. Add garlic, and when fragrant, add a little salt & pepper - stir well
  3. Then add vermouth and cook until mostly evaporated, a couple minutes
  4. Sprinkle flour over the top and mix until it’s dry and crumbly
  5. Add broth a cup at a time stirring well to make sure it’s smooth
  6. Add the thyme and cooked chicken bring to a simmer & cook until thickened and heated though, about 10 minutes
  7. While it heats put flour, baking powder and thyme in a large bowl, season with salt & pepper and mix well to combine
  8. Add the milk and mix until just enough for it to come together to a loose wet dough
  9. Drop spoonfuls (about a tablespoon and a half) on top of the chicken mixture but keeping them from touching too much, bring to a slow simmer and put on the lid cook about 10 minutes
  10. Serve and enjoy.