SPICY CHICKEN & DUMPLINGS serves 4
FRESH ground sea salt and black pepper
4 tablespoons butter
3 cups chicken broth
1 tablespoon BETTER THAN BOUILLON chili base
1 tablespoon champagne vinegar
1 onion, chopped
2 LARGE carrots, halved and sliced
3 stalks celery, halved and sliced
2 tablespoons WONDRA flour or cornstarch
2 cups rotisserie chicken pieces
1 cup frozen peas
- Melt butter in large stock pot.
- Add onions, carrots and celery pieces.
- Season to taste with FRESH ground sea salt and black pepper.
- Sauté 5-10 minutes until softened and beginning to caramelize.
- Whisk chili base and champagne vinegar into broth.
- Add broth and peas to veggies.
- Simmer 20-30 minutes.
- Remove 1/2 cup of the broth and whisk flour or cornstarch into it until smooth. Add mixture back into stock pot stirring until well blended.
- Fold in chicken pieces and simmer 5-10 minutes more.
DUMPLINGS
2/3 cup biscuit baking mix
1/3 cup cornmeal
1/4 cup shredded cheddar cheese
1/2 cup milk
- Whisk together the baking mix and cornmeal.
- Fold in grated cheese until well blended.
- Add milk, stirring to form a shaggy dough.
- Drop by spoonfuls into chicken mixture.
- Bring to a boil.
- Reduce heat and simmer 10-12 minutes.
- Ladle chicken and veggies into bowl and top with dumplings.
- Spoon a ladle full of broth over dumplings.