The stick-to-your-ribs appeal of chicken and dumplings deepens as the evenings cool down. This version adds the vegetal sweetness of acorn and butternut squash, coaxed into full flavor with farm-sourced carrots, celery, thyme, garlic, and onion.
What is the Difference Between Acorn Squash and Butternut Squash?
Acorn and butternut squash, while both popular winter squashes, are actually pretty different in their appearance and flavor profile. Acorn squash, just like you would imagine, is shaped like an acorn with a round body and dark green color which often features a bit of orange. Its flavor is mild and nutty with a subtle sweetness, but the flesh tends to be more fibrous and watery than some squash varieties…more like pumpkin than Butternut squash.
Butternut squash has a somewhat pear-like shape and comes with a tan skin. Its flesh is sweeter and richer than most squashes. It’s often buttery and nutty, and possesses a creamy, less fibrous texture. We use both of these types in our Chicken and Dumplings with Squash to add a variety of flavors and textures that compliment the hearty broth.
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Chicken and Dumplings with Squash
Description
Cozy and good for you too!
Ingredients
- 2 lb bone-in skinless chicken breast or thighs
- 1 tbsp olive oil
- 5 tbsp butter
- 1 butternut squash, seeded, peeled and diced
- 1 acorn squash, thinly sliced and roasted with salt and pepper
- 1 small yellow onion, diced
- 1 cup carrots, diced
- 3 cloves garlic, minced
- 2 sprigs thyme
- 1/4 tsp cinnamon
- 2 sticks celery, diced
- 1/3 cup flour
- 4 ½ cups chicken broth
- 1 chicken bouillon, optional
- 1 ½ cups half-and-half
For the dumplings:
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- ½ tsp garlic powder
- 2 tsp sugar
- ¼ cup cold milk
- ¾ cup cold sour cream
- 4 tbsp butter, melted
Instructions
- Season each side of the chicken with salt and pepper. Heat olive oil in a 4 ½-quart soup pot over medium-high heat.
- Add the chicken and cook for 3 minutes per side, until a little bit of a brown color has developed. The middle will still be uncooked. Let the chicken rest for 10 minutes, then dice into bite-sized pieces.
- Melt the butter in the same pot over medium heat and use a silicone spatula to “clean” the bottom of the pot. Add the squash, diced onions, carrots, garlic, thyme, cinnamon and celery and cook for 5 minutes.
- Add the flour and toss to coat. Cook for 2 minutes, stirring continuously.
- Add the chicken broth and half-and-half in small splashes, stirring continuously and scraping up any remnants from the bottom of the pot.
- Bring to a gentle boil and let it simmer, uncovered, while you make the dumplings.
For the dumplings:
- Combine the flour, baking powder, baking soda, salt, garlic powder, and sugar in a medium bowl.
- Add the milk, sour cream, and melted butter. Use a folding motion to combine and form a dough, but don’t overmix or they will be dense.
- Add the chicken back to the soup along with any juices from the plate. Stir to combine and reduce heat to low.
- Use a small cookie scoop and carefully place the dumplings over the soup in an even layer. Spoon a little liquid over each one.
- Cover tightly and increase heat slightly to bring it to a gentle Set a timer for 15 minutes; don’t lift the lid during this time, the dumplings need to steam.
- Open the lid and insert a toothpick into the middle of a dumpling to check for doneness. If it comes out clean, it’s ready. If not, cover and simmer for a few more minutes.
- Once the middle is set, garnish with thyme and roasted acorn squash.
Recipes and Styling by Anna Franklin
Photography by Dave Bryce
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