Chicken and Rosemary Dumplings
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
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
- 3
- sprigs of fresh rosemary
- 1.25 c
- water
- 2 c
- buttermilk baking mix
DUMPLING INGREDIENTS
How to Make Chicken and Rosemary Dumplings
- 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 Chicken and Rosemary Dumplings
Course/Dish: Chicken
Other Tag: Quick & Easy
