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Chicken and Dumplings Class
Mix the dumpling dough in a mixing bowl. When the dough is completely mixed remove it from the bowl and drop on a floured work surface. Be sure to use plenty of flour on the work surface as this dough gets sticky as it is rolled out. Kneed the dough for a couple of minutes and form into a ball. Roll the dough out very thin (about 1/8 inch). With a pastry cutter or knife cut the dough into strips about 3/4" to 1" wide. I recommend placeing the cut strips on a wire rack to dry. This step is not required, but makes it easier to handle the strips when adding to the pot.
Next we are going to make a medium roux. If you need help with making a roux go to the Cajun Menu and select "Tips for making Roux". We add the flour to the olive oil and start browning the roux. Next add the onions and continue cooking until the roux begins to change color. We want the roux to have a nice brown color, as seen in the picture.
Boil chicken in a large pot or dutch oven in 2 quarts of water. Add all of the seasonings, the bell pepper and the prepared roux. Cook until the chicken is tender. Remove the chicken from the pot and cut into bite size pieces. Add the chicken back to the pot. Disolve 1/2 cup of flour in 1/2 cup of milk. Make sure the flour is completely mixed (no lumps). Add this mixture to the pot along with 2 cups of milk. Set heat to medium. Add the dumplings to the pot and cook until dumplings are done. Stir frequently to avoid burning.
I like to serve my chicken and dumplings with good hot homemade "Cornbread".
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