Cotton Bistro's Chicken & Dumplings
Cotton Southern Bistro's Jeff Brown visited to make his Soul Soothing Chicken & Dumplings.
Ingredients:Chicken & Stock
1 large chicken breast Diced
2 boneless skinless thighs Diced
¼ cup Diced Onions
¼ cup Diced Carrots
¼ cup Diced Celery
8 cups Chicken Stock
1 tbsp Fresh thyme
Salt and White pepper to taste
3 cups Flour
¾ tsp Baking Soda
1½ tbsp Shortening (yes shortening, get over it)
1 cup Milk
-Mix flour, baking soda, and salt together in bowl. Cut shortening into flour mixture with your fingertips until it resembles small peas. Add milk, 1/4 cup at a time, you may not need a full cup, and stir until a ball of dough just begins to form, being careful not to over mix. Roll out the dough onto floured surface that you don’t mind cutting on. Roll about ¼ inch thick. Using a pizza cutter or sharp knife, cut dough into rectangles about 1 inch wide by 3 inches long. Place strips on wax paper and allow to harden up a bit, about 30 minutes.
Saute chicken, and vegetables in heavy bottomed stock pot until fully cooked (about 5 minutes). Add stock and bring to a boil. Once liquid bowls bring down to a simmer and add dumplins one at a time. Simmer for 20 minutes or until thickened. Season with Fresh thyme and Salt & Pepper. Serve hot.