I have made this recipes twice within the last week. That alone should be enough reason for you to make this. I am also not a big celery fan, and I ate every last morsel when I devoured this dish. I found this recipe via Twitter on Gaiam's blog. Enjoy!
Leaves are changing, temperatures are dropping, and the Gaiam Café kitchen is swapping cool summer treats for warming fall foods. Chock full of fresh veggies, this recipe for Chicken and Dumplings is one comfort food dish that you can feel good about eating. Pair it with one of Chef Ruben’s wine or beer suggestions for a meal that takes the edge off. Vegetarian? Check out the meatless substitution suggestions at the end of the recipe!
Wine pairings: Crisp Chardonnay, Sauvignon Blanc, White Burgundy
Beer pairings: Dark Ale, IPA, Porter
Serves 4 to 6
Dumplings directions: Combine 1 cup of flour, the baking powder, salt, pepper and chives in a bowl. Mix. In a separate bowl, add the milk and butter. Whisk. Add the milk mixture to the flour mixture and slowly incorporate. Once mixed, start spooning small amounts of the dumpling dough into the chicken broth. Return to a simmer and cover with a lid. Cook the dumplings for 10–12 minutes. Now add the chicken, saving the broth in the bowl. Mix the remaining flour with the broth and whisk it into the stew. Simmer until thickened.
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