A Taste of Willow Bay

In Because You Said Yes, the third book in my Willow Bay series (out March 9), Charlotte introduces herself to her next-door neighbors, Bastien and his niece Ivy, by delivering a bubbling pot of chicken and dumplings. Bastien had just lost his sister that day, and Ivy her mother, and the last thing on their minds is what they are going to have for dinner. Charlotte’s meal delivery is the hug in a bowl they need. They invite her to stay for dinner, and you’ll have to read the book to find out what happens next!

You can enjoy Charlotte’s chicken and dumplings at home with her recipe:

Charlotte’s “Hug in a Bowl” Chicken and Dumplings

1 tbsp olive oil

1 ½-2 lbs boneless, skinless chicken breasts or thighs

4 tbsp butter

2 c carrots, diced

3 celery stalks, diced

1 onion, diced

4 garlic cloves, minced

1 tbsp Worcestershire sauce

1 tsp onion powder

½ tsp dried basil

½ tsp dried thyme

½ tsp dried rosemary

½ tsp mustard powder

¼ tsp paprika

¼ tsp dried sage

1/3 c flour

4 ½ c chicken broth

1 tsp chicken bouillon (or 1 cube)

1 ½ cream

1 c frozen peas

Dumplings

2 c flour

2 tsp baking powder

½ tsp baking soda

1 tsp salt

½ tsp garlic powder

2 tsp sugar

¾ c sour cream

¼ c milk

4 tbsp melted butter

Heat olive oil in a Dutch oven or pot (with a tightly-fitting lid) over medium-high heat. Season the chicken with salt and pepper. Brown the chicken on each side, but don’t cook through. Remove from pot and, when cool enough, cut chicken into bite-sized pieces.

Melt the butter in the pan, and add in the carrots, celery and onions. Cook until the onions start to appear translucent, then add in the garlic, Worcestershire sauce, and seasonings. Cook for one minute. Stir in the flour.

Slowly add in the chicken broth. Allow to cook for a few minutes. Slowly add in the cream, then mix in the bouillon and peas. Allow to simmer while you prepare the dumplings.

In a bowl, whisk together the flour, baking powder, baking soda, salt, garlic powder, and sugar. Gently stir in the milk, sour cream, and butter. If the mixture is too dry, add just a splash of milk. Stir just until combined.

Stir the chicken into the simmering pot. Over the top of the mixture, drop in spoonfuls (about 2 tbsp each) of dumpling dough, distributing them evenly over the top. Spoon a little liquid over each one.

Cover and bring to a boil over medium-low heat. Cook for 15 minutes. Don’t peek or stir! After 15 minutes, check the dumplings with a toothpick. If the toothpick comes out clean, they are done. If not, cook for a little longer. 

You probably won’t have to call everyone for dinner — they’ll smell the deliciousness!

You can pre-order Because You Said Yes today!