Chicken And Rosemary Dumplings Recipe

No Photo

Have you made this?

 Share your own photo!

Chicken and Rosemary Dumplings

Kitchen Crew

By




pinch tips: How to Quarter a Chicken


Rating:

 Be the First

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

Directions Step-By-Step

1
Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
2
Remove the chicken to a plate to cool.
3
Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.
4
Cut or tear the chicken into 2-inch pieces and return it to the stock.
5
Simmer for about 30 minutes, or until all the vegetables are very tender.
6
Stir the cornstarch mixture into the stock if you like a thick sauce.
7
DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan.
8
Turn off the heat and add three sprigs of rosemary.
9
Cover and let steep for 30 minutes.
10
Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
11
Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles.
12
Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
13
Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.

About this Recipe

Course/Dish: Chicken
Other Tag: Quick & Easy