There is a reason that I called this blog The Fluffy Foodie---I'm fluffy. I didn't get this way eating zero carbs, and starving myself to get a beach body I can only use 4 months out of the year, oh no! My stubborn German genes crave food! There is the old saying to never trust a skinny chef, and I have to say I tend to agree. The fluffy ones are great huggers, amazing cuddlers, and you never have to worry about ordering in front of us. You want to know why supermodels look so angry- it's 'cause they're hungry!
When I think satisfying comfort food, my mind immediately goes to Chicken & Dumplings. That creamy, flavorful combination of chicken, cream, butter, veggies (yes, you need veggies), and carbs will put some fluff on your cold bones, and get you through to the spring thaw. Here is an easy, quick way to make an amazing comfort food meal. Let's get cooking'!
The Tools
Cast Iron Dutch Oven (or Large Sauce Pot)
Cutting Board
Knife
Bowls
Wooden Spoon
Measuring Cups
Baking Sheets
Ice Cream Scoop
Ingredients
3lbs Chicken Thighs, boneless
One package Fresh Mushrooms
One Package Cherry Tomatoes
Sweet Onion
4 Stalks Celery
8 Cups Chicken Broth
1/2 Cup Milk
1 Cup Flour
1 Pint Light Cream
1 Package Frozen Mixed Vegitables
1 Box Bisquick Mix
1/2 Stick of Butter
Kosher Salt
Pepper
Italian Seasoning
Extra Virgin Olive Oil
Cooking Spray
Let's Cook
Pre-Cooking
Before we get to making the main dish, we need to do a little prep-cooking first.
Preheat oven 375 degrees
Take your chicken and cut off any excess fat.
Place chicken on baking sheet and season both sides with salt & pepper
Place baking sheet in preheated oven and cook for 20 minutes or until cooked through.
While chicken is cooing, take your cherry tomatoes and cut into halves length-wise and place in bowl.
Coat with olive oil, a pinch of salt and pepper. Stir. Spread out on baking sheet, making sure not to bunch the tomatoes together.
Once chicken is done, remove from oven, and put tomatoes in. Bake for 20 minutes.
Take chicken, and shred with two forks. Once shredded, place chicken in bowl.
Once tomatoes have cooked, remove from oven and place in separate bowl.
Now we can start to make the main dish.
Main Dish
Dice celery and place in bowl.
Dice onion and place in separate bowl
In your dutch oven, place half stick of butter in the bottom over high heat. Once butter is melted, add your celery and stir, coating with the melted butter. Add a pinch of salt.
Once you've cooked your celery for about 5 minutes, add your mushrooms and stir. Cook down the mushrooms until they begin to shrink and become fragrant. Add a pinch of salt & pepper.
When you mushrooms have started to cook down, add your onion and stir, adding a pinch of salt and pepper.
Once onions have become translucent, add your tomatoes and chicken and stir together.
Once together, take your flour and sprinkle 1 cup over mixture. Stir together until you feel as if the mixture has become more paste-like.
Add in your 8 cups of chicken broth and stir. Allow to heat until you see the liquid begin to turn into more of a gravy consistency.
Add in one pint of light cream and stir until combined. Turn heat down from high to medium and stir occasionally. Let liquid thicken.
To make the dumplings, follow the instructions on the Bisquick box as if you were making biscuits. Season with Italian seasoning and stir into a dough.
Spray inside of the ice cream scoop with cooking spray (fun hack) and begin to scoop one scoop at at time of dough and place into pot- spreading out around the top of the chicken and vegetable mix.
Allow dumplings to cook for about 10 minutes and then flip each and cook for another 5. The dumplings will increase in size. Once cooked, plate and eat! Enjoy!
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