Chicken And Rosemary Dumplings Recipe

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Chicken and Rosemary Dumplings

Kitchen Crew

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Ingredients

6
chicken pieces, skinned
3 qt
water
1
finely chopped onion
2
celery stalks, chopped
1
chopped carrot
2 Tbsp
cornstarch
1/3 c
cold water
2
sprigs of fresh rosemary

DUMPLING INGREDIENTS

3
sprigs of fresh rosemary
1.25 c
water
2 c
buttermilk baking mix

Step-By-Step

1Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.

2Remove the chicken to a plate to cool.

3Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.

4Cut or tear the chicken into 2-inch pieces and return it to the stock.

5Simmer for about 30 minutes, or until all the vegetables are very tender.

6Stir the cornstarch mixture into the stock if you like a thick sauce.

7DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan.

8Turn off the heat and add three sprigs of rosemary.

9Cover and let steep for 30 minutes.

10Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.

11Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles.

12Gently push each dumpling aside with a spoon to keep dumplings from clumping together.

13Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy