Grill Interrupted

Nothing beats back the winter blahs like dinner from the crock pot. There’s something to be said for throwing a bunch of ingredients into a pot in the morning and returning that evening to find a delicious, comforting classic.

Chicken and dumplings is a Southern dish that often contains butter and milk in the broth and batter. This dairy free version is every bit as comforting as the original.

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Chicken & Dumplings

Serves: 4 to 6

Ingredients:

1 large onion, chopped
4 celery stalks, sliced
1 garlic clove, minced
4 medium carrots, sliced
1 teaspoon dried thyme
1 3/4 cups and 2 tablespoons all-purpose flour, divided
4 cups chicken or vegetable stock
2 pounds boneless, skinless chicken breasts, cut into strips
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons non-dairy margarine
1 large egg white, lightly beaten
1 cup and 1 tablespoon unsweetened plain soymilk
Salt and Pepper to taste
Italian parsley, chiffonade for garnish

Preparation:

1. In a crockpot add the chicken stock, onion, celery, garlic, carrots and thyme. Add the 2 tablespoons of flour, whisking to combine. 
2. Add the chicken and turn the crockpot to low. Cook 8 to 10 hours.
3. 30 minutes before serving make the dumpling batter. In a medium-sized mixing bowl, sift together the flour, baking powder and salt until just combined. Using a knife, cut in the margarine until mixture resembles fine crumbs.
4. In another bowl, whisk together the egg white with the soymilk and gradually stir into the flour mixture until just combined. Drop the batter, about 2 tablespoons at a time, into the broth and cover. Add the salt and pepper to taste and cook until dumplings are cooked through, about 20-25 minutes. Serve with Itlaian parsley for garnish.

Filed under: Recipe on December 7th, 2009