I am writing this post with some sadness, my very favorite magazine is going out of publication. Everyday Food, which is a Martha Stewart magazine, has stopped and I will no longer be receiving it. I am so sad about it, it was the one food magazine that I can honestly say that I used the absolute most. Every month, I would get a hint of excitement when I opened my mailbox and saw my new issue. I would make sure to read it the night it came and spent a good hour dog-earing the issue. In my opinion, it had great easy family recipes that I enjoyed making during the week.
As I mentioned above, I felt like this magazine was known for those easy weeknight meals that I loved to prepare after a long day’s work. Blair has always had a love for chicken pot pie, where as me, it is not my favorite thing to eat in the world. Being the good wife that I am, and then hearing from my sister rave reviews about this recipe, I decided to give it a go.
This particular dish is the quick version of chicken and dumplings. I bought a rotisserie chicken from the store to make life even easier (I have made several of my own in the crockpot and they are amazing–recipe coming eventually). Did I mention it comes together in under 30 minutes and is a one pot meal. It was just the comfort we needed when going through a life road bump a few weeks ago. In the meantime while I mourn the loss of my favorite magazine, I will be digging through the archives as much as possible to make the sadness go away.
PS Happy birthday, Mom!
Chicken & Dumplings
5 tablespoons cold unsalted butter, divided
1 small yellow onion, minced
1 stalk celery, thinly sliced
2 carrots, diced medium
1 1/4 cup all-purpose flour, divided
3 cups chicken broth
2 cups diced cooked chicken
1/3 pound green beans, trimmed and cut into 1-inch pieces
Salt and pepper
1 teaspoon baking powder
2 tablespoons chopped fresh parsley, plus more for topping
1/2 cup whole milk
What you’ll do:
In a large saucepan, melt 3 tablespoons butter over medium-high. Add onion, celery, and carrots and cook until onion is translucent, about 4 minutes. Add in the 1/4 cup of flour and cook, stirring continuously, about 1 minute. Gradually add broth, continue stirring, then bring to a boil to thicken. Reduce heat and simmer for 5 minutes or until the mixture has thickened. Stir in diced chicken and green beans and season with salt and pepper.
Make dumplings: In a small bowl, whisk together the remaining 1 cup of flour, baking powder, 1 teaspoon coarse salt, and 2 tablespoons parsley. Cut in 2 tablespoons butter. Stir in milk until mixture is combined. Drop heaping spoonfuls of batter on top of the chicken mixture. Cover and simmer until dumplings are cooked through, about 12 minutes. Serve garnished with additional chopped parsley.
Source: Everyday Food, October 2012