Recipe of Award-winning I have been hungry for Chicken and dumplings I very rarely follow a recipe

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We hope you got insight from reading it, now let’s go back to i have been hungry for chicken and dumplings i very rarely follow a recipe recipe. To make i have been hungry for chicken and dumplings i very rarely follow a recipe you only need 11 ingredients and 10 steps. Here is how you do it.

The ingredients needed to make I have been hungry for Chicken and dumplings I very rarely follow a recipe:

  1. Prepare 3 of large boneless skinless chicken breast, (I poached mine) with.
  2. Prepare 3 cloves of garlic sliced.
  3. Take 1 of large sweet onion sliced.
  4. Get 1 of large carrot. Cleaned, peeled and cut into 1-2 inch pieces.
  5. Take 3 of medium russet Potatoes, cleaned and cut into quarters, I left the skin on my potatoes.
  6. Provide of Celery tops with leaves (for flavor).
  7. Provide of Seasonings to taste: cumin, smoked paprika, pinch of cinnamon, allspice, & nutmeg, I used kosher sat and fresh ground pepper to taste.
  8. Take of Some organic chicken broth low sodium to add flavor.
  9. Use 3 tablespoons of unsalted butter.
  10. Use of For the drop dumplings : I poured approximately 2/3 cup of self rising flour unbleached.
  11. You need of Enough milk to mix and leave slightly thick and a little sticky.

Instructions to make I have been hungry for Chicken and dumplings I very rarely follow a recipe:

  1. I heated my large wok, poured in approximately 1/4 cup plus more of olive oil, allowed it to get hot, carefully placed in three large boneless skinless chicken breast cut almost to butterfly..
  2. Sear the chicken breast quickly high heat to seal in the juices. On all sides.
  3. Turn the fire Down to medium, add water, (enough to cover chicken) seasonings, garlic, onion, & celery tops and leaves,.
  4. Bring to a boil then turn on low to slow cook. Place a tight fitting lid on the pan. If needed add more water..
  5. When vegetables were tender I added my drop dumplings.
  6. Approximately… 1.5 cups self rising flour, add enough milk to stir and mix the flour. I leave my batter slightly thick and sticky.
  7. When batter is mixed well, add more milk if needed. Using a teaspoon, drop batter into wok covering meat and vegetables. I added a pinch of salt and more pepper..
  8. When dumplings are cooked through, you can see the difference and very carefully touch the top and there will be no dough on finger or tool used to check.
  9. This is easy and delicious it’s not as pretty on my plate. I do not eat very much at a sitting. Believe me 🙂 it was / is delicious.
  10. Enjoy.. if you have any questions feel free to ask.

It's blanketed with fluffy, biscuit-style dumplings that are delightfully tender and not gummy but still hold their. Place the chicken, carrots, celery and onion in a large stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Reduce heat; cover and simmer until meat nearly falls from the bones. If you use too much water, your "soup" will be too thin.

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