Sunday, February 4, 2007

Shortcut Chicken & Dumplings

1 cooked rotisserie chicken
1 Tbsp olive oil
1 medium onion, diced
1 c celery, diced
1 c carrot, diced
6 cups chicken stock
1 bay leaf
1 tsp dried oregano
Tabasco sauce, to taste
salt and pepper, to taste
1 c flour
1 Tbsp snipped fresh parsley
2 tsp baking powder
¼ tsp salt
1 beaten egg
¼ c milk
2 Tbsp cooking oil
½ c cold water
¼ c flour

De-bone chicken and coarsley chop or shred meat; set aside.

Heat olive oil in a large pot over medium-high heat. Add onion, carrot and celery. Saute several minutes, or until onion is translucent, and vegetables are just beginning to soften. Add chicken pieces, chicken stock, bay leaf, oregano, Tabasco sauce, salt and pepper. Bring to a boil; reduce heat. Cover and simmer for 25 minutes.

For dumplings, in a mixing bowl combine the 1 cup flour, parsley, baking powder, and the 1/4 tsp salt. In another bowl, combine the egg, milk and oil; add to flour mixture. Stir with a fork just until moistened. Drop batter onto the hot broth by large spoonfuls. Heat broth until almost boiling; reduce heat and simmer, covered, for 10 to 12 minutes or until a wooden toothpick inserted into a dumpling comes out clean. Do not lift cover while simmering.

Combine the ½ cup cold water and the ¼ cup flour; stir well. Pour into the broth. Cook and stir till mixture thickens. Serve in large soup bowls.

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