Chicken and Rosemary Dumplings

Chicken And Rosemary Dumplings Recipe

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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

How to Make Chicken and Rosemary Dumplings

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.

Printable Recipe Card

About Chicken and Rosemary Dumplings

Course/Dish: Chicken
Other Tag: Quick & Easy