Two Non Blondes: Yummy Mummy Dumplings

Red Mummy is proud of her roots as a New Englander. However, a large part of her cooking skills (such as they are) were learnt from a born and bred Southern Mummy. Given this neat-o mixture of culinary backgrounds, R.M. has a deep love for comfort food, and even more so southern comfort food.

Hence, Red Mummy set out to prepare a favorite southern comfort food, using the recipe of perhaps the most famous of the culinary/domestic Blondes, Martha Stewart.

NOTE: Chicken and dumplings tend to be one of two ways - more on the soupy side, or more on the gravy side. This particular recipe is more on the gravy side. But more on that in a moment.

You will need:

3 tbsp butter
1 medium onion, cut into 1 inch pieces
5 medium carrots, cut crosswise into 1 inch pieces (TNB then sliced again lengthwise)
1/2 tsp dried thyme
1 cup spooned and leveled all purpose flour
1 can (14.5 oz) chicken broth
course salt and freshly-ground pepper
1 1/2 lbs boneless, skinless chicken thighs, cut into about 2 inch pieces
2tbsp chopped fresh dill
1 3/4 tsp baking powder
1/2 cup, plus 2tbsp milk (TNB used 2%....full fat, baby)
1 package (10oz) frozen peas

Anyone with two pins of good sense knows that good chicken and dumplings starts with two things:

Super chill music,

and a quick hair check in a dirty kettle.

Now chop your onions,

like dis

and your carrots,

like dis

until......

dey look like dese!

Since TNB does not (yet!) own a dutch oven, Red Mummy used her beloved cast iron skillet instead. In said skillet, melt 3 tbsp of butter.

Somewhere out there, Paula Deen just pricked up her ears.

Add the vegetables to the bubbly melted butter, then add 1/2 tsp of dried thyme.

Looks like ants, smells like heaven.

Once the veggies have gotten tender, but still retain some bite, stir in 1/4 cup of all-purpose flower,

then add the chicken broth, and whisk everything together to incorporate.

TNB recommends adding about 1 to 1 1/2 cups more broth if you prefer a soupier chicken and dumplings. If you follow this recipe precisely, the liquid thickens quite a bit to a gravy-like (read: DELICIOUS) consistency.

At this point, Annabel decides she's had enough City & Colour.

We can putz on Killerz, Mummy??

Meow, er......NOW, cube the boneless, skinless chicken thighs into roughly 2 inch chunks, and nestle into the skillet.

Let that bubble away at a very low simmer (remember cast iron gets VERY hot and conducts heat VERY well, so don't accidentally bubble away your liquid!! Keep an eye on it and make sure to stir regularly. A dutch oven will eliminate this problem but WE DIDN'T HAVE ONE OKAY??!!)

Begin the dumpling dough by combining remaining 3/4 cup flour, 1 3/4 tsp baking powder, and 1/2 tsp salt,

2 tbsp fresh, chopped dill

Don't forget to stir your chicken mixture! Also, Red Mummy forgot to add peas, so stir in your frozen peas. I've no idea WHY this recipe calls for an entire 10oz bag of the things. That's WAY too much. Cut that amount in half, so as not to have peas ALL UP IN YO FACE.

non-up in yo face peas.

Back to dumplings. Add 1/2 cup of milk. TNB found we didn't need the additional 2tbsp. It should be a little thicker than pancake batter, and fall reluctantly from a spoon.

Bloop a healthy spoonful into the gravy/broth, cover, and let them do their thang. They will puff up in about 15 minutes and be firm to the touch. Then they're ready!