Chicken and Dumplings with Einkorn Flour

This is a real comfort food for me.  I don't remember eating a lot of this growing up, in fact I may not even have tried it until I was an adult.  I just am not sure.  But I do know that it quickly became a comfort food for me - much like chicken soup or chicken and noodles.  It's warm and satisfying and gets better with every bite.

The einkorn flour makes this dumpling a little softer and lighter but not a bit of the taste is compromised.  I can hardly wait to make it again.  And if you don't have einkorn flour, feel free to substitute with any flour you have on hand.  The original recipe was actually designed for regular flour.

Stove top cooking at its best - ready to serve! (yes - the top is COVERED in dumplings!) YUM!

Chicken and Dumplings with Einkorn Flour

adapted from How Sweet Eats

1 1/4 lbs. boneless, skinless chicken thighs
1 tsp. sea salt
1 tsp. black pepper
2 Tbsp. olive oil
4 Tbsp. unsalted butter
2 shallots, diced
1/2 c. sliced baby carrots
4 garlic cloves, minced
1/2 tsp. chopped fresh rosemary
1 tsp. chopped fresh thyme
1/4 c. Einkorn or regular flour
4 c. low-sodium chicken stock or broth
1 c. white wine
1 c. water
1/3 c. heavy cream or half and half

Dumpling Batter
 2 1/2 cups Einkorn or regular flour
1 tablespoon baking powder
1/2 teaspoon salt
2 large eggs, lightly beaten
1 cup buttermilk

Season the chicken with salt and pepper. Heat a large pot over medium-high heat and add olive oil and 2 tablespoons of the butter. When hot, add the chicken to the skillet and cook it on both sides until dark golden brown and cooked through, about 5 to 6 minutes per side. Remove the chicken and set aside in a bowl;shred when cool.Reduce the heat to medium and add the other 2 tablespoons of butter. Add the shallots, carrots, celery garlic, rosemary and thyme. Add a pinch of salt and pepper, stirring well. Cook until the vegetables are soft - about 5 minutes.

While the vegetables are cooking, mix the dumplings. Whisk together the flour, baking powder and salt in a large bowl. Combine the milk and eggs, and stir into the flour until just mixed. Set aside for a few minutes. (mine sat for 15 minutes or more and the batter rose and made very light dumplings.

Stir the 1/4 cup flour into the veggies with a wooden spoon until it coats the vegetables, then continues to stir until the flour cooks and turns golden brown, about 5-10 more minutes, depending on the stove. Slowly add the chicken stock a cup at a time, stirring well the entire time so the mixture thickens. Add the shredded chicken to the pot. Increase the heat a bit and bring the mixture to a simmer, then continue to cook while it bubbles for about 10 minutes. The liquid should have a thick consistency. Slowly add the heavy cream or half and half and stir well. Drop large spoonfuls of dough all around the top of the pot. The dumplings may cover the top of the mixture. The mixture should be bubbling for 10 to 15 minutes so it cooks the

Sprinkle fresh chopped parsley over the top of the dumplings. Serve immediately!
IF you have leftovers, add a little milk when reheating.

Unbelievably good!

This was SO good I ate it almost every night for a week.  Sometimes when I have leftovers I have to force myself to eat them, but there was no forcing with this one!  I was quite content to have a small bowl of this every night!  I hope you love it too!

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