This is a nice filling dinner to serve on a cold evening. It contains chunks of chicken and Brussels sprouts in a light sauce with dumplings. It is a one pot meal that won’t take too long to prepare. If you use baked leftover chicken it will take even less time from stove to table.
The recipe will serve 4 to 5.
- 2 skinless chicken breasts, cut in large pieces
- 1 10 oz. box of frozen Brussels sprouts
- 3 cups of water
- 4 teaspoons dry chicken bouillon
- 1 teaspoon of poultry seasoning
- ¼ teaspoon of salt
- ½ teaspoon of black pepper
- 2 tablespoons of butter
- ¼ cup of all-purpose flour
- 1 cup of water
- 1 ½ cup of all-purpose flour
- 3 teaspoons of baking powder
- ¾ teaspoons of salt
- Dash of poultry seasoning
- ¾ cups of milk
- 1 tablespoon melted butter or cooking oil
Cut the chicken breasts into large chunks. Put in a large pot such as a Dutch oven. Add the water and sprouts. Add the chicken bouillon, salt, pepper and poultry seasoning. Add the butter. Bring to a boil, lower the heat and simmer covered until the chicken is done and the sprouts are tender.
Mix ¼ cup of flour into 1 cup of cold water to make a slurry. Use a whisk and when the mixture is smooth pour it slowly into the pot stirring all the time. Continue to simmer.
Mix the dry dumpling ingredients together in a bowl. Add the melted butter and milk. Stir until the dough comes together and cleans the sides of the bowl, like biscuit dough. Drop spoonfuls of dumpling dough on to the simmering chicken mixture. Cook the dumplings uncovered for 10 minutes. Cook covered for 10 minutes.
Put a couple of the dumplings into soup/pasta bowls and spoon the chicken, sprouts and sauce over them.
Half all-purpose flour and half cornmeal can be used in the dumplings.
A cup of corn can be added to the chicken and sprouts.
If you like denser dumplings use 2 ½ teaspoons of baking powder instead of 3.
A half teaspoon of dry chicken bouillon can be added to the liquid in the dumplings.
The chicken, spourts and sauce can be served over noodles, rice or potatoes.
It can be made ahead, refrigerated and the dumplings made the day it is served.