• erin

    Dumplings with my family
    A recent graduate of The Culinary Institute of America, I found myself with no money, no kitchen equipment, and an exceptionally huge appetite. Ideas, improvisations, and yummy meal solutions were discovered in the kitchen of my very first apartment.
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Chicken with Mustard Dumplings

I love chicken and dumplings, and it’s something I haven’t made yet in my own kitchen (my mom’s version is delish). I wanted to make it a little different by adding a burst of flavor to the dumplings. Matt is a mustard lover, and I’m a recent mustard convert, so I figured I’d give it a try. The result was great – slightly different but still staying true to the basic flavors in it already.

Using whole grain, spicy brown, and Dijon mustard pumped up the flavor in a warm way that complemented the chicken and the broth. Since we’ve had our first frost here, I was delighted to have something this warm and tasty for dinner (and for lunch the next day)!


Chicken with Mustard Dumplings

Served 4.
Leftover Potential: Reheats well and is wonderful in this cold weather!

Chicken and Broth:
4 chicken breasts
salt and pepper, as needed

1 Tbsp butter
1 onion, minced
2 carrots, minced
2 stalks celery, minced
3 cloves garlic, minced
2 cups mushrooms, thinly sliced
1/2 cup white wine
4 1/2 cups chicken broth
1 Tbsp thyme, chopped
2 Tbsp parsley, chopped
1 cup peas
salt and pepper, to taste

2 cups all purpose flour
3/4 tsp salt
1 tsp baking powder
2 Tbsp Dijon mustard
1 Tbsp whole grain mustard
1 Tbsp spicy brown mustard
3/4 cup water, or more as needed

1. Season the chicken breasts with salt and pepper. Roast in a 400 degree oven until cooked through but still tender, about 8-10 minutes. Let cool enough to touch. Thinly slice or dice the chicken and reserve.
2. In a large pot, heat the butter over medium heat. Add the onions, carrot, and celery. Saute until the vegetables are tender, about 4-5 minutes. Add the garlic and mushrooms, and continue to cook until the mushrooms are tender, about 3-5 minutes more.
3. Deglaze the pan with the white wine, and cook until the liquid has almost evaporated. Add the chicken broth, and bring the mixture to a simmer.
4. In a large bowl, mix the flour, salt, and baking powder for the dumplings to combine. In a smaller bowl, combine the mustards and water. Add this mixture to the flour mixture and mix just to combine. Do not overmix.
5. When the broth has come to a simmer, form the dough into dumplings using two spoons. Drop the dumplings into the simmering liquid. Cover the pot and let the dumplings cook, maintaining a simmer, until cooked through, about 14-16 minutes.
6. Add the cooked chicken, herbs, and peas, and stir the mixture to heat through. Serve warm.


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