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About the Dish

  • Butter

    Butter

  • Onion

    Onion

  • Carrot

    Carrot

  • Celery

    Celery

  • Thyme

    Thyme

  • Bay Leaf

    Bay Leaf

  • Edward & Sons Low Sodium Veggie Bouillon Cube

    Edward & Sons Low Sodium Veggie Bouillon Cube

  • PeachDish Salt

    PeachDish Salt

  • Chicken Breast

    Chicken Breast

  • Self-Rising Flour

    Self-Rising Flour

  • Buttermilk

    Buttermilk

  • Dill

    Dill

  • Parsley

    Parsley

METHOD

1
MISE EN PLACE • Peel and dice onion. • Dice carrot. • Dice celery. • Pick and chop dill and parsley leaves.
2
• In a large, deep saucepot over medium heat, melt butter. • Add onion, carrot and celery. Cook, stirring occasionally, until onion turns transparent and carrot and celery are very tender, 10-12 minutes.
3
Add thyme sprigs, bay leaf, bouillon cube, 1/2 teaspoon PeachDish Salt and 3 cups water.
4
• Increase heat to high, and bring liquid to a boil. Add chicken. Reduce heat to low, and simmer 5-6 minutes. • Turn chicken over, and cook until chicken is just cooked through (the flesh should appear opaque), 5-6 minutes more.
5
While chicken is simmering, make dumpling batter: In a bowl, gently combine self-rising flour and buttermilk.
6
• Remove cooked chicken from the pot, and set aside to cool slightly. • Increase heat under saucepot to medium-high. Remove thyme sprigs and bay leaf. When liquid returns to a boil, carefully drop tablespoons of dumpling batter into the pot. “Rinse” the spoon in the boiling liquid after each dumpling. Do not allow dumplings to touch. • Boil until dumplings have set, about 3 minutes. Turn each over gently, and boil 3 minutes more.
7
• While dumplings cook, pull chicken into bite-size pieces. • When dumplings are done, return chicken to the pot with dill and parsley. Stir gently.
8
• Taste and adjust seasoning with PeachDish Salt as desired. • Divide between 2 bowls, and enjoy!