Cooking Up Comfort: Recipe for Skillet Chicken and Dumplings
Hearty dishes for cold, dreary days
On crisp winter days when the wind blows cold, warming up from the inside-out with hearty comfort foods can feel like a worthy solution. From chili to cornbread to dumplings, flavorful and filling foods prepared without an overload of ingredients certainly can provide a feel-good boost on chilly evenings.
Chili, a classic wintertime favorite, can be taken to the next level with a few tasty additions. Make a spicy version by mixing in bacon, sweet potatoes and a chopped jalapeño pepper for a quick warm-up. A simple and somewhat sweet spin on a classic, comforting side, Honey-Pumpkin Cornbread pairs well with the slightly spicy chili. If you’re really looking to put the comfort in a comforting main course, this Skillet Chicken and Dumplings recipe takes less than an hour to create.
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Find more information and comforting family-favorite recipes at circulon.com.
Skillet Chicken and Dumplings
Prep time: 30 minutes
Cook time: 40 minutes
Circulon Symmetry Chocolate 3.5-Quart Saucepan
3 containers (32 ounces each) low-sodium chicken stock
Circulon Symmetry Chocolate 12-Inch Essentials Pan
2 medium onions, diced
4 carrots, peeled and sliced into 1-inch rounds
1 head broccoli, chopped
2 tablespoons butter
2 tablespoons olive oil
2-3 cups chopped chicken
2 bay leaves
½ teaspoon dried oregano
½ teaspoon dried basil
½ teaspoon dried thyme
1 teaspoon powdered garlic
½ teaspoon salt
¼ teaspoon pepper
½ cup half-and-half
2 tablespoons cornstarch
1½ cups whole-wheat or all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 cup half-and-half
fresh grated Parmesan cheese
fresh black pepper
In saucepan, bring chicken stock to boil.
In essentials pan, saute onions, carrots and broccoli with butter. Add olive oil as needed if pan looks dry. Cook until onions are translucent and carrots are beginning to soften.
Add chopped chicken, bay leaves, oregano, basil, thyme, garlic, salt, pepper and hot chicken stock to skillet. Simmer 20-30 minutes until vegetables are softened. Adjust seasoning, as necessary.
Whisk cornstarch into half-and-half until smooth. Whisk into soup and simmer 5 minutes, until slightly thickened.
To make Dumplings: In medium bowl, mix flour, baking powder, salt and half-and-half. Swirl soup with wooden spoon and add heaping tablespoons into center of soup at strong simmer. Continue adding until all dumpling batter is used. Cover with lid and cook on high 2-3 minutes.
Serve topped with grated Parmesan and fresh cracked pepper.