I love traditional chicken and dumplings, but it's fun to make it different by spicing up some of the elements. Adding whole grain, spicy brown, and Dijon mustards to my favorite dumpling dough makes for a tasty twist on classic chicken and dumplings that still tastes traditionally comforting. —Erin Jeanne McDowell
Season the chicken breasts with salt and pepper. Roast in a 400 degree oven until cooked through but still tender, about 8-10 minutes. Let cool enough to touch. Thinly slice or dice the chicken and reserve.
In a large pot, heat the butter over medium heat. Add the onions, carrot, and celery. Saute until the vegetables are tender, about 4-5 minutes. Add the garlic and mushrooms, and continue to cook until the mushrooms are tender, about 3-5 minutes more.
Deglaze the pan with the white wine, and cook until the liquid has almost evaporated. Add the chicken broth, and bring the mixture to a simmer.
In a large bowl, mix the flour, salt, and baking powder for the dumplings to combine. In a smaller bowl, combine the mustards and water. Add this mixture to the flour mixture and mix just to combine. Do not overmix.
When the broth has come to a simmer, form the dough into dumplings using two spoons. Drop the dumplings into the simmering liquid. Cover the pot and let the dumplings cook, maintaining a simmer, until cooked through, about 14-16 minutes.
Add the cooked chicken, herbs, and peas, and stir the mixture to heat through. Serve warm.
I always have three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's wrapped in a pastry crust. My newest cookbook, The Book on Pie, is out on November 10th, 2020.