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chicken | main course

Chicken and Dumplings

Prep Time: 15 minutes Cooking Time: 35 minutes 4 servings


Products Included In Recipe

Ingredients

1 Package Granny’s Boneless, Skinless Chicken Breast
1/2 tsp | 2.5 ml sea salt
2 tbsp | 30 ml olive oil
2 tbsp | 30 ml unsalted butter
1 cup | 250 ml onion, finely chopped
1 cup | 250 ml carrot, diced
1 cup | 250 ml celery, chopped
1/2 cup | 125 ml white wine
1/4 cup | 65 ml all-purpose flour
2 3/4 cups | 500 ml homemade or low sodium turkey or chicken stock
2 tbsp | 30 ml fresh thyme, chopped
1/2 cup | 125 ml heavy cream
1 tbsp | 15 ml Dijon mustard

Dumplings

1 1/4 cups | 375 ml all-purpose flour
1 tbsp | 15 ml baking powder
1/2 tsp | 2.5 ml sea salt
1 tbsp | 15 ml olive oil
1 egg
1 tbsp | 15 ml chopped fresh flat leaf parsley
1/3 cup | 85 ml milk

Directions

In large Dutch oven, heat oil over medium-high heat. Add chicken, seasoned with salt, and brown 8 to 10 minutes, stirring often. Transfer to a medium bowl. Set aside.
In same Dutch oven, melt butter. Add onion, carrot and celery, stirring until softened. Pour in wine and cook, scraping up brown bites from bottom of the pan with wooden spoon, for 1 minute.
Sprinkle in flour and cook for 2 minutes. Increase heat to medium-high. pour in chicken stock, 1 cup at a time, whisking constantly to avoid lumps in sauce. Cook, stirring boiling and slightly thickens, about 5 minutes. Reduce heat to low.
Add chopped thyme. Whisk in cream and Dijon. Return chicken to sauce. Cover and simmer for about 15 to 17 minutes.
Meanwhile, sift together flour, baking powder and salt into medium bowl. Beat together egg, milk and parsley and stir into flour mixture until just moistened.
With two spoons, drop batter onto chicken stew. Cover and simmer on stove top for 12 to 14 minutes or until dumplings are cooked through. Serve immediately.

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