Simple and delicious dishes for a perfect girls night dinner

Ingredients

• 2 cups All-Purpose Flour (for dumpling dough, sifted)
• 2 tsp Baking Powder (for dumpling leavening)
• 1 tsp Salt (for dumpling dough)
• 4 tbsp Unsalted Butter (cold, cut into small cubes for crumbly texture)
• 3/4 cup Milk (whole milk, room temperature)
• 2 tbsp Fresh Parsley (chopped, optional for dumpling dough)
• 2 tbsp Olive Oil (extra‑virgin, for sauce base)
• 2 tbsp Unsalted Butter (for roux, melted)
• 1 medium Yellow Onion (finely diced)
• 2 tbsp All-Purpose Flour (for roux thickening)
• 1 cup Heavy Cream (35% milkfat, adds richness)
• 2 cup Chicken Stock (low‑sodium, homemade or store‑bought)
• 1 lb Boneless Skinless Chicken Breast (cut into bite‑size pieces)
• 1 lb Chicken Leg Meat (skin removed, cut into bite‑size pieces)
• 1 tsp Fresh Lemon Zest (zested from one lemon, adds brightness)
• 1 tsp Fresh Thyme (chopped, optional garnish)
• 1/2 tsp Ground Black Pepper (freshly ground)

Instructions

1. Prepare Dumpling Dough

   In a mixing bowl combine 2 cups flour, 2 tsp baking powder, and 1 tsp salt. Whisk briefly to distribute.

   Time: PT5M

2. Incorporate Butter

   Add 4 tbsp cold butter cubes to the dry mixture. Using a pastry cutter or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.

   Time: PT5M

3. Add Liquid

   Pour 3/4 cup milk into the crumbly mixture and stir gently until just combined. Fold in 2 tbsp chopped parsley if using. The dough will be soft and slightly sticky.

   Time: PT5M

4. Rest Dough

   Cover the bowl with plastic wrap and let the dough rest at room temperature while you prepare the sauce.

   Time: PT5M

5. Poach Chicken

   In a separate pot, bring 4 cups water with a pinch of salt to a gentle simmer. Add the chicken breast and leg pieces, poach for 12‑15 minutes until just cooked through. Remove chicken, let cool, then shred or cut into bite‑size pieces.

   Time: PT15M

   Temperature: Simmer

6. Start Sauce Base

   Heat 2 tbsp olive oil and 2 tbsp butter in a Dutch oven over medium heat. Once butter melts, add the diced onion and sauté until translucent, about 4 minutes.

   Time: PT5M

   Temperature: Medium

7. Make Roux

   Sprinkle 2 tbsp flour over the softened butter and onion mixture. Stir constantly for 2‑3 minutes until the mixture turns a light golden color and smells nutty, forming a smooth paste.

   Time: PT3M

   Temperature: Medium

8. Add Cream and Stock

   Gradually whisk in 1 cup heavy cream followed by 2 cups chicken stock, ensuring no lumps form. Bring to a gentle boil, then reduce heat and simmer for 20‑25 minutes, stirring occasionally, until the sauce thickens and the raw flour taste cooks out.

   Time: PT25M

   Temperature: Simmer

9. Season Sauce

   Season the sauce with salt, 1/2 tsp black pepper, 1 tsp lemon zest, and optional chopped thyme. Add the shredded chicken and stir to combine.

   Time: PT3M

10. Form Dumplings

    With a spoon, drop heaping tablespoons of dough onto the simmering sauce, spacing them evenly. The dumplings will steam on top of the sauce.

    Time: PT2M

11. Cook Dumplings

    Cover the pot with a tight‑fitting lid and let the dumplings steam for 12‑15 minutes, until they have puffed up and are cooked through.

    Time: PT15M

    Temperature: Low simmer

12. Finish and Serve

    Remove the lid, give the dish a gentle stir, and garnish with extra parsley or thyme if desired. Serve hot.

    Time: PT2M

Nutrition Facts

Calories

450

Protein

30g

Carbohydrates

35g

Fat

20g

Fiber

2g