I am loving this new recipe I adapted from GAC Kimberly's Simply Southern. Try my version where I roast the chicken in the oven. Chicken gets a lot of flavor from the skin and bones. All that is needed is some evoo, sea salt, and pepper.
Spicy Chicken & Dumplings
2 chicken breast with skin and bones
sea salt & cracked pepper
evoo
1/2 stick unsalted butter
4 carrots, sliced
3 celery stalks with hearts, sliced
1/2 vidalia onion, chopped
3 jalapenos, deseeded and chopped
1/4 tsp. cayenne
1 tbsp. thyme
6 cups chicken broth
1 cup heavy cream
3 cups self-rising flour
3 tbsp. butter flavored shortening Crisco®
1 cup cold whole milk
Start by preparing the chicken. Wash chicken & pat dry with paper towels. Drizzle with evoo, sea salt & pepper. Roast in 375 degree oven for 1 hour. Let cool. Shred chicken and set aside. (discard skin & bones)
In a dutch oven set on medium high, add a couple tablespoons evoo and 1/2 stick butter. Saute carrots, celery, onion and jalapenos. Sprinkle with cayenne and thyme, continuing to saute for about 5 minutes. Add shredded chicken and broth and let simmer for 30 minutes.
Add the heavy cream and mix well. Make the dumplings by combining flour, Crisco® and milk. Mix well to form a dough. Use two spoons to drop dumplings in the pot. Cover and let simmer 20 to 30 minutes.
Adapted from GAC's Kimberly's Simply Southern
