Chicken and Dumplings

Chicken and Dumplings

• ¼ cup oil divided

• 2 dark meat chicken cutlets cubed

• 2 chicken breast cutlets, cubed

• 1 onion, diced

• 6 cloved garlic, grated

• 3 ribs of celery, diced

• 3 medium carrots, peeled and diced

• 1 tablespoon of salt, divided

• 4 cups broth

• 1 cup vegan milk of choice

• 1 tablespoon worcestershire

• ½ teaspoon hot sauce or to taste

• 2-3 sprigs thyme

• 1 cup frozen peas

• 2 tbsp cornstarch (optional)

• Dumplings:

• 3 cups flour

• 2 tbsp baking powder

• ⅓ cup chopped parsley

• ¼ cup chopped chives

• ½ teaspoon salt

• ¾ cup vegan yogurt

• ¼ cup water

• 1 tbsp nutritional yeast (optional)

Instructions:

Season the chicken with salt and pepper. Heat the oil in a pot over medium heat and once it shimmers add your chicken and brown for 2-3 minutes per side.

Remove the chicken from the pan and set aside. Add more oil to coat the pan. Add the onion and saute for 3 minutes or until translucent. Add the garlic and saute one minute or until fragrant. Add in your carrots and celery and saute another 3-5 minutes or until it begins to soften.

Add in the rest of the salt, the broth, “milk” and add back in the chicken.

Allow the broth to come to a boil and then reduce to a simmer. Cover the pot and cook for 15-20 minutes or until the chicken is cooked through.

In the meantime, make the dough for the dumplings.

Mix all the ingredients for the dumplings until a chunky dough forms and all the ingredients are mixed together so that no flour remains.

Once the chicken is cooked through, add the worcestershire, hot sauce thyme and peas.

Stir the cornstarch together with 2 tbsp of water until integrated and pour into the pot. Do this ONLY if you prefer a thicker broth.

Bring the broth to a low boil. Using a spoon, scoop a heaping tablespoon of dumpling dough into the broth. Make about 6 dumplings at a time and then cover to cook through. Repeat until all the dumpling dough is finished.

Serve with chopped chives and finishing salt