CHICKEN AND ROSEMARY DUMPLINGS
A few years ago I found this recipe from Sacred Heart Medical Center's magazine "Heart Insight". Warm, comforting, aromatic,and healthy - What could be better? This is a family favorite. My grown children now make it (and) request it. In fact, I am adding this because I'm in the process of making it for my son's chosen birthday dinner.
Provided by Jekase
Categories One Dish Meal
Time 1h26m
Yield 6 serving(s)
Number Of Ingredients 20
Steps:
- Combine first 5 ingredients in a large Dutch oven over medium-high heat; bring to a boil. Reduce heat, and simmer, uncovered, 15 minutes or until chicken is done. Remove pan from heat. Remove chicken pieces from broth; cool slightly. Strain broth through a sieve into a large bowl; discard solids. Remove chicken from bones. Discard bones; chop chicken into bite-sized pieces. Set chicken aside.
- Heat oil in pan over medium-high heat. Add carrots, celery, onion, and garlic; sauté 6 minutes or until onion is tender. Add reserved broth mixture and 1/2 teaspoon salt; simmer 10 minutes. Discard thyme sprigs. Keep warm.
- To prepare dumplings, lightly spoon flour into dry measuring cups; level with a knife. Combine 1 1/4 cups flour, rosemary, baking powder, and 1/4 teaspoon salt in a large bowl. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse meal. Combine buttermilk and egg, stirring with a whisk. Add buttermilk mixture to flour mixture, stirring just until combined.
- Return chopped chicken to the broth mixture; bring to a simmer over medium-high heat. Combine 1/4 cup flour and 1/4 cup water, stirring with a whisk until well blended to form a slurry. Add flour mixture to pan; simmer 3 minutes. Drop the dumpling dough, 1 tablespoon per dumpling, onto chicken mixture to form 12 dumplings. Cover and cook 7 minutes (do not let broth boil). Sprinkle with black pepper.
Nutrition Facts : Calories 419.8, Fat 15.3, SaturatedFat 5.3, Cholesterol 151.8, Sodium 677.6, Carbohydrate 31.9, Fiber 2.7, Sugar 4.2, Protein 36.5
CHICKEN STEW WITH ROSEMARY DUMPLINGS RECIPE
Provided by Hester
Number Of Ingredients 19
Steps:
- In plastic bag, combine flour, salt and pepper, coat chicken. Fry chicken in oil for 8 - 10 minutes until browned on all sides. Set aside. Add carrots, celery, onion and rosemary to slow cooker. Set chicken pieces over veggies. Pour 1/2 cup chicken stock into skillet and cook over medium-high scraping brown bits from bottom of pan. Pour pan juices into slow cooker along with remaining stock. Cover and cook on low for 8 - 10 hours or on high for 4 - 6 hours, until vegetables are tender and stew is bubbling. Add peas and stir gently to combine. DUMPLINGS: In a bowl, mix flour, baking powder, rosemary and salt. In a measuring cup combine milk and egg. Mix well and add to flour mixture. Stir with fork to make a lumpy dough. Droop dumpling over chicken pieces. Cover and cook on high for 25 - 30 minutes. Serve garnished with fresh rosemary.
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