Chicken and Spoon Dumplings

Serves 4

Ingredients for Chicken:
2 skinless, boneless chicken breasts, cubed*
1 quart (4 cups) salt free chicken stock
3 stalks celerey, finely diced
2 medium carrots, chopped
1 mediem onion, diced
1 tsp dried cilantro, (or 2 Tbsp freshly diced)
1/2 teaspoon instant coffee
1 can mixed vegetables with liquid
salt & pepper to taste

Ingredients for Dumplings:
1 1/4 cups all purpose flour, divided
2 tsp baking powder
1/2 tsp smoked paprika
1 tsp salt
1 egg
1/2 cup milk
2 Tbsp melted butter

1. Add the diced fresh vegetables and chicken broth to a Dutch Oven over medium-high heat, bring to a slow boil
2. Cover and cook 10 minutes
3. Add coffee, salt & pepper, and dried cilantro (if using fresh cilantro, it will be added later); adjust the flavor as needed
4. Add the cubed chicken, cover and cook over medium high hheat for 10 minutes
5. Meanwhile, prepare the dumplings: Sift together 1 cup of flour, baking powder, salt and paprika into a medium mixing bowl
6. Separately beat the egg and then stir in the milk and melted butter to combine
7. Drizzle the liquid into the flour mixture and combine until smooth
8. Uncover the pot, reduce the heat to medium, add the fresh cilantro and can of mixed vegetables, and quickly drop tablespoons of batter on top of the stew
9. Cover and cook 15 minutes. Do not lift the cover during the 15 minute cook time.

Larry ladles sauce into hotel pan*For a more rustic look to your finished dish, poach the chicken breasts ahead of time, shred with a couple of forks and set aside. The cooked chicken is then added while you prepare the dumplings. Here’s a tip from Lea: If you dip your spoon into the hot broth or stew, then into a little flour before scooping up your batter, it will slide off the spoon easily. No more struggling over the scalding hot pot to get the dumplings cooking!