chicken and herbed dumplings
I originally got this recipe from a magazine. I have also made it using boneless chicken breasts. Once I even made it using chicken strips for a potluck. I did the browning portion the night before and then did the rest in the crock pot at work.
prep time
15 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 1 - 5 lb chicken cut into pieces
- 1 1/2 cups all purpose flour
- 2 tablespoons vegetable oil
- 2 cups baby carrots
- 4 stalks celery cut into 2 inch pieces
- 2 cups chicken broth
- 1/2 cup white wine
- 1/2 teaspoon thyme
- 1/2 teaspoon marjoram
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/3 cup whole milk
- 1 - egg, lightly beaten
- 2 teaspoons chopped fresh rosemary
How To Make chicken and herbed dumplings
-
Step 1Lightly season chicken with salt and pepper, then coat using 1/2 cup of the flour. In a Dutch Oven, brown the chicken in the oil for 6 minutes. Remove the chicken and discard all but 1 tablespoon of the drippings. Return the chicken to the pot along with any juices. Add the carrots and the celery.
-
Step 2In a bowl, combine the chicken broth, onion soup mix, thyme, marjoram and white wine. Pour the mixture over the chicken.
-
Step 3Bake the chicken in the over at 375 degrees for one hour or until a thermometer inserted in the meat registers at 180 degrees.
-
Step 4In a bowl, combine the baking powder, salt, and remaining flour. In a separate bowl, combine the milk, eggs and rosemary; then stir into the flour mixture. During the last 12 minutes, drop spoonfuls of the flour mixture onto the chicken. Cook until a toothpick inserted into the dough comes out clean.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes