Fustini's Oils and Vinegars
Chicken and Dumplings

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Chicken and Dumplings


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Chicken and Dumplings

Submitted by Corporate Chef Andy Stewart


  • 2 tablespoons Fustini's Herbs de Provence olive oil
  • 2 tablespoons butter
  • 1 cup onion, small dice
  • 3/4 cup celery, small dice
  • 3/4 cup carrot, small dice
  • 4 tablespoons flour
  • 4 - 5 cups dark chicken stock
  • 1 cup cooked chicken meat, diced
  • 1 cup frozen peas
  • salt and pepper
  • Dumplings
  • 1 cup flour
  • 1 teaspoon baking powder
  • pinch salt
  • cold chicken stock or water



Step 1. 

Melt butter with EVOO in large pot over moderate heat.  Add onion, celery and carrot and cook, stirring often, over moderate heat until softened - 5 minutes.  Add flour and cook several minutes.  Add chicken stock and chicken and stir to combine.  Add peas and season with salt and pepper.  Turn heat down to low and bring to simmer, stirring occasionally.  Simmer until slightly thickened then adjust thickness and seasoning.  (Gravy should be thin enough to poach the dumplings but thick enough to eat as a stew.  The dumplings will absorb a considerable amount of gravy while cooking.)

Step 2. 

Drop dumplings into simmering gravy.  Dumplings should be no larger than a thumbnail.  Cook until dumplings are fully cooked and no raw dough is seen in the middle.  Serve immediately.

Step 3.  Dumplings

Whisk together flour baking powder and salt.  Add enough cold chicken stock to form a dough.  A stickier dough makes for more tender dumplings.

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