SWEET POTATO CHICKEN AND MUSTARD DUMPLINGS

Sweet Potato Chicken and Mustard Dumplings image

Provided by Tiffany Bannworth @MissAnubis

Categories Chicken

Number Of Ingredients 24

CHICKEN AND VEGETABLES
5 - pieces of chicken
4 - sweet potatoes, diced
- water to cover
1 cup(s) mashed sweet mashed potatoes
2 - onions, sliced
2 cup(s) carrots, diced
1 cup(s) leeks, diced
1 cup(s) mushrooms, sliced
2 cup(s) cream or whole milk
2 tablespoon(s) worcestershire sauce
1 cup(s) white wine
1 tablespoon(s) cayenne
1 tablespoon(s) paprika, hot
1 teaspoon(s) curry powder (optional)
2 tablespoon(s) italian seasoning
2 tablespoon(s) lemon pepper salt
DUMPLINGS
1 1/2 cup(s) flour
1/2 cup(s) wheat flour
1/2 teaspoon(s) kosher sea salt
2 tablespoon(s) spicy dijon mustard
1/2 cup(s) oil
- enough milk to make a paste

Steps:

In a large pot with a lid, place the chicken and diced sweet potatoes. Bring to a boil then drop the temperature to medium. Cover with a lid.
When chicken is fully cooked, scoop out chicken and debone. Shred and add back to the pot.
Add the rest of the vegetables. Cook for 20 minutes.
Add the rest of the chicken and vegetable ingredients, incorporate well. Lower heat to medium low.
In a mixing bowl, make the dumpling batter, should be fairly thick. With oil hands, roll into little balls, the largest size being maybe a ping pong ball. Place in pot.
Cook for ten more minutes with lid on, then remove lid and reduce down to the desire thickness you like your sauce.
This can be served over rice or even cheddar mashed potatoes. I like to make this the same time I bake my https://www.justapinch.com/recipes/bread/sweet-bread/harvest-corn-sweet-potato-bread.html. That way I am dicing sweet potatoes all on the same day. The sweetness of the bread really complements this dish.