When I think about living on the farm this time of year, I think of hot steaming comfort food.This dish can be done in one single skillet and in no time at all. You need to have chicken pieces: legs, thighs, or breasts with skin on. You can do all legs, or all thighs or all breasts or a mix. Take from your pantry: one onion, chicken stock, flour, heavy cream, milk and one egg.
Begin by browning one chopped onion in 3 tbs of olive oil and the same of coconut oil in your covered skillet on med heat. Once the onion is browned on the edges, add your chicken pieces. Season using generously: rosemary, mint and oregano along with a dash of red pepper flakes and a dash of garlic powder. Cook the chicken on med heat until all sides have browned nicely.
Next, you will need to add 1 cup of chicken stock. Cover and let simmer for 30 min. on low heat. Near the end of this timed simmer, prepare your dumplings. Mix 2 cups of milk with 1 and 1/2 cups of flour (use gluten free if you are on such a diet) 1 tsp of baking powder, and one egg. I suggest you eye ball the consistency of the dumpling dough, it should be sticky but not thick, so go slowly with the flour.
Just before you drop in your dumplings, add 1/4 cup of heavy cream to the chicken bubbling in the skillet. You may also want to add a bit more chicken stock if you see that it has reduced too much. The dumplings will need plenty of liquid to cook in.
Turn up the heat to med high and drop in your dumplings, cover and let them grow up into clouds of yummy.
Test them to make sure that they are completely cooked through, they should appear light and fluffy not gooey. If the are cooked through, then ladle all that goodness onto a large serving plate.
~ Tutti a Tavola!
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