It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me. I simply love to cook and want to share that love with my readers. Every Friday, I share a recipe that I think you and your family might enjoy. It might be a main course recipe from my own kitchen or a guest author’s favorite. It could be a cookie or a baked item. Candy. Salads. Whatever strikes the eye and fancy…which today is CHICKEN AND DUMPLINGS from KAREN’S KITCHEN!!

I know it’s still too hot to be thinking in terms of warm, comforting soups and dishes. However, this recipe came up and I decided to share it because it doesn’t take long, as soups go. And, we’ll be getting into colder weather soon enough. This recipe is all homemade, from the bottom up, and you’re likely to have most of these ingredients already in your kitchen.

I hope you enjoy today’s Killer Fixin’s. Happy eating!

Karen

P.S. We’re at 761 recipes and counting with this posting. I hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. You can even look up past recipes by type in the right-hand column menu. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

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CHICKEN AND DUMPLINGS
[Makes 4 Servings]
[From Karen’s Kitchen]

1 chicken, skinned & cut into pieces*
1/4 tsp. salt
1/4 tsp. pepper
1 T. olive oil
2 cups chopped leeks (onions)
1-1/2 cups chopped carrots
1/2 cup chopped celery
1/2 tsp. marjoram
1/2 tsp. thyme
1/4 cup flour
5-1/2 cups chicken stock
1/2 cup whole milk
1 tsp. lemon juice
3 T. minced parsley

For the Dumplings:

1-3/4 cup flour
1/2 tsp. baking soda
1/4 tsp. salt
3 T. shortening
2/3 to 3/4 cup low-fat buttermilk

Sprinkle chicken with the salt and pepper. In a large skillet, het the oil over moderately high heat. Add the chicken pieces and brown for 4 minutes per side. Transfer to plate.

Add vegetables, marjoram, and thyme, and sauté for 5 minutes.

Stir in the flour and cook until bubbly.

Stir in the chicken stock and milk. Add the chicken and bring to a boil. Lower the heat, cover, and simmer for 20 minutes. Stir in lemon juice.

To make the dumplings:

In a bowl, combine the flour, baking soda, and salt. Cut in the shortening. Stir in enough buttermilk to form a soft dough.

On a floured surface, roll out the dough to 1/2-inch thickness and cut into (16) sixteen 2-inch squares.

Slide the dumplings into the skillet. Cover and simmer for 10 minutes or until cooked through. Top with parsley.

*If you’re like me, you don’t want to debone your chicken when it’s cooked and hot. Recommend boneless breasts or thighs to ease the work. Thighs are usually the most tender. Wink.

Happy Cooking!