May 11, 2015
There are a few things a betch should be able to make come the long, cold, shitty winter months. There’s a decent cold weather quiche, chicken noodle soup, beef bourguignon, some kind of pasta, and, of course, chicken and dumplings.
If your grandma is dead or didn’t teach you how to make this classic dish, allow us. It’s totally comforting and perfect as a stand-in when that bro you’re hooking up with isn’t answering your texts and you’re totes depressed because sweatpants are all that fits you right now. Don’t worry: we took the Cooking Light version (and improved it) which offers a lightened up version with only 285 cals per serving.
Ingredients (serves 2):
Heat a big ass saucepan over medium high heat, then coat with cooking spray. Add the chicken and cook for about 5 minutes until all the sides are golden brownish. Remove the chicken and transfer to a plate. Add the celery, carrots, onions, thyme, parsley (not the 1 tbsp yet), and bay leaf to the pan. Sauté for like 5 minutes or until the onion is tender. Throw the chicken back in (not literally) and cook for about a minute before adding the broth. Bring the whole thing to a boil. Cover, reduce heat, and simmer for 30 minutes or enough time to cyberstalk that bitch Becky.
Spoon flour into a dry measuring cup and level with a knife. Combine the flour, chopped tablespoon of parsley, baking powder, pepper, and salt in a medium bowl. Add the milk and stir juuust until a moist dough forms (say moist again MOIST). Spoon rounded teaspoonfuls of the dough into the hot broth, then cover and simmer another 10 minutes or until the dumplings are done. Fish out and toss the parsley springs, thyme sprig, and bay leaf.
This is comforting enough to forget about sad things like American Idol being cancelled (LOL).