Leaves are changing, temperatures are dropping, and the Gaiam Café kitchen is swapping cool summer treats for warming fall foods. Chock full of fresh veggies, this recipe for Chicken and Dumplings is one comfort food dish that you can feel good about eating. Pair it with one of Chef Ruben’s wine or beer suggestions for a meal that takes the edge off. Vegetarian? Check out the meatless substitution suggestions at the end of the recipe!
Wine pairings: Crisp Chardonnay, Sauvignon Blanc, White Burgundy
Beer pairings: Dark Ale, IPA, Porter
Serves 4 to 6
- 2-3 chicken breasts, boneless and skinless
- ½ bunch each of parsley, thyme and rosemary, tied together with kitchen twine
- 2 onions, medium dice
- 3 ribs of celery, medium dice
- 2 carrots, medium dice
- 3 cloves of garlic, chopped
- 3 bay leaves
- 1 quart of chicken stock
- 1 cup of white wine (optional)
- Extra virgin olive oil
- 1 ½ cups of all purpose flour
- 2 tsp. of baking powder
- ½ cup of milk
- 2 Tbsp. of melted butter
- ½ tsp. of salt
- ½ bunch of chives
- Cracked pepper
In medium sauce pot, add a few tablespoons of olive oil, the chopped garlic, the diced vegetables and the herbs. Cook slowly over medium low heat for 5–7 minutes or until very fragrant. Add the white wine (if using) and the bay leaves. Cook off the wine for 2 minutes. Once the alcohol aroma is gone, add the chicken and chicken stock. Lower the heat and poach the chicken until it is completely cooked. Remove the chicken from the broth and cool. Cut the chicken into bite-sized chunks. Keep the broth simmering and remove the herbs and bay leaves. Place the chicken in a bowl and cover it with some of the cooking broth.
Combine 1 cup of flour, the baking powder, salt, pepper and chives in a bowl. Mix. In a separate bowl, add the milk and butter. Whisk. Add the milk mixture to the flour mixture and slowly incorporate. Once mixed, start spooning small amounts of the dumpling dough into the chicken broth. Return to a simmer and cover with a lid. Cook the dumplings for 10–12 minutes. Now add the chicken, saving the broth in the bowl. Mix the remaining flour with the broth and whisk it into the stew. Simmer until thickened.
- Replace the chicken broth with vegetable broth.
- Replace the chicken with roasted Portobella mushrooms with poultry seasoning, oven roasted seitan, vegetarian chicken strips (try MorningStar Farms Meal Starters Chik’n Strips), or autumn or winter squashes.
- Replace the butter with margarine.
- Replace the milk with unsweetened, unflavored soy, rice, almond or hemp milk.
Previous recipe: Mediterranean Cous-Cous Salad