I had a craving for chicken stew with Southern style dumplings. Although I never let the weather dictate what I feel like eating, I thought I would take advantage of the evening still being chilly enough for this dish of comfort food.
This chicken recipe has been a favourite of mine since we lived in Grand Rapids. A friend originally from Alabama served her version of chicken and dumplings. The “dumplings” were more like a noodle than what I knew dumplings to be. It was love at first bite.
Unfortunately, this isn’t a dinner that photographs well. You will have to take my word for it that it tastes much better than it looks.
Southern Style Dumplings
2 cups flour
3 Tablespoons butter
3/4 teaspoon salt
pinch of baking powder
Mix dry ingredients and cut in butter.
Add enough milk to make a soft dough.
Knead for a minute until smooth and let sit for 1/2 hour.
Roll out dough to desired thickness.
Dough should be on the thin side.
Cut into 1/2 inch strips, 1 1/2 to 2 inches long.
Drop into boiling stew and simmer for 15 to 20 minutes
or until noodles are cooked.