They predicted and saw the snow coming on every radar. We had plenty of warning, and yet we didn't. My husband and I came home from work Wednesday night to gale force winds.
We were running around like a tornado out of control, trying to pull in the umbrella, patio furniture, pillows...all the pretty summer things that were soon to be no more.
We got everything in just in time. An hour later it sounded like our roof was being shot at...hail...and lots of it. My husband opened the front door and there was a mix of lightning, thunder, torrential rain and hail. I did not want to see any of it. I am just not ready for winter. I turned on our fireplace and enjoyed my wine, in complete denial of what was about to come.
We woke up to snow and a fair amount of it. The worst part was all the rain the night before turned into sheets of very slick glass that is never fun to drive on. My daughter sent me this photo of her walk to school this morning. It is actually quite beautiful some days.
I am fortunate to work from home when needed, so I took that option...and made Chicken and Dumplings. Warm comfort that made the house smell so wonderful and cozy.
One Pot Chicken and Sage Dumplings
Courtesy of
Half Baked Harvest
2 bone in skin on chicken breasts
kosher salt and black pepper
2 Tbl extra virgin olive oil
2 shallots, thinly sliced
2 ribs of celery, chopped
6 carrots, chopped
2 Tbl fresh thyme leaves
2 quarts low sodium chicken broth
1-1/2 cups all-purpose flour
2 tsp baking powder
1 Tbl chopped fresh sage, plus fresh sage leaves for serving
1 cup buttermilk
2 ounces grated Parmesan or crumbled Gorgonzola cheese
1 Tbl chopped fresh chives, for serving
Season the chicken all over the salt and pepper.
Heat the olive oil in a large soup pot over medium heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Toss in the shallots and cook another 3-5 minutes. Add the celery, carrots, and thyme. Season with salt and pepper. Cook another 5 minutes.
Pour in the chicken broth and bring to a boil over high heat. Cover and cook for 15-20 minutes or until the chicken is cooked through.
Meanwhile, make the dumplings. In a medium bowl, whisk together the flour, baking powder, sage, and a pinch of each of salt and pepper. Add the buttermilk and cheese and mix until just combined.
Remove the chicken from the soup and shred using 2 forks, discard the bones and skin. Set aside.
Bring the soup to a boil over medium-high heat. Drop a heaping tablespoon of the dough into the soup, adding about 6 dumplings to the soup at a time. Cover, and cook for about 8-10 minutes, until the dumplings are cooked through and puffy.
Carefully move the dumplings aside and slide the shredded chicken into the soup. Season to taste with salt and pepper.
Divide the soup and dumplings between bowls and serve. Enjoy!
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