Chicken and Dumplings
Recipe for the week of October 7-11, 2024 **Please Note: Ingredients and recipes are subject to change due to product availability and teacher’s discretion.**
Servings Prep Time
8servings 30minutes
Cook Time
30minutes
Servings Prep Time
8servings 30minutes
Cook Time
30minutes
Ingredients
For the Soup
  • ½cup butter
  • 1 yellow onionfinely chopped
  • 3 Carrotspeeled and diced
  • 2 celery ribsfinely chopped
  • 3 garlic clovesfinely minced
  • ½cup all purpose flour
  • 5cups vegetable broth
  • ⅓cup heavy cream
  • 2teaspoons Salt
  • ½teaspoon black pepper
  • ½teaspoon dried thyme
  • 2 bay leaves
  • 1cup frozen peas
  • 5 chicken thighs
  • ½ bunch parsleyminced
For the Dumplings
  • 2cups all purpose flour
  • 1tablespoon baking powder
  • 1teaspoon Salt
  • 2tablespoons buttermelted
  • 1cup milk
Masters – Caramelized Balsamic Brussels Sprouts
  • 2tablespoons olive oil
  • 4slices bacondiced
  • ½ yellow oniondiced
  • 1 ½pounds brussels sproutstrimmed and halved
  • 2 garlic clovesminced
  • ½teaspoon Salt
  • ¼teaspoon black pepper
  • 2tablespoons balsamic vinegar
  • 1tablespoon brown sugar
  • ¼teaspoon black pepper
  • 2tablespoons balsamic vinegar
  • 1tablespoon brown sugar
Instructions
For the Soup
  1. Heat the olive oil in a large pot over medium heat. Once hot, add the chicken thighs and brown on each side. The chicken does not need to be cooked through at this point, just make sure they get very brown on the outside. Transfer the partially cooked chicken to a clean bowl.
  2. After removing the chicken from the pot, melt the butter in the same pot over medium-low heat. Add the onion, carrot, and celery and sauté until the onion is translucent, 10 to 15 minutes. Add the garlic and cook for an additional 1 minute. Add the flour and cook for 2 minutes, stirring constantly.
  3. Slowly add the vegetable broth, stirring constantly, and simmer over low heat until thickened, about 1 minute. Stir in the heavy cream, salt, pepper, thyme, and bay leaves. Dice the chicken and add it back to the skillet with the vegetables and gravy. Cover with a lid and let the chicken simmer in the gravy over medium heat while you prepare the dumplings.
  4. Stir the chicken, peas, and parsley into the pot. Drop the dumpling mixture by large spoonfuls of dough over the surface of the chicken stew. Cover and cook for 15 minutes. Check the dumplings with a toothpick to see if they’re done; if they are still doughy in the middle, flip them over, cover and simmer for an additional 5 minutes.
For the Dumplings
  1. In a medium bowl, whisk together the flour, baking powder, and salt. Add the melted butter and milk and stir with a spatula until the dough just comes together.
  2. Serve immediately.
Masters Only
  1. Heat olive oil in a skillet, and add in the bacon and heat over medium heat. Stir and cook the bacon for 5 minutes.
  2. Add in the onion, stir, and cook until the bacon is crispy and the onions are soft and translucent and the edges are golden.
  3. Use a slotted spoon to transfer the bacon and onions to a paper towel lined plate, leaving the bacon fat still in the skillet.
  4. In a single layer place the halved brussels sprouts, cut-side down in the skillet before adding the rest. Cover and allow the steam to help to cook the sprouts. Let the brussels sprouts cook for 5-8 minutes this way before stirring.
  5. Add the bacon and onions back into the skillet with the garlic and brown sugar. Stir and continue to cook the sprouts until fork tender but not too soft. Season salt and black pepper, to taste.
  6. Drizzle in the balsamic, stir and serve hot.