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Vegetables with Chicken and Rosemary Dumplings
2 tbsps. vegetable oil
6 chicken breast halves, skin removed
1/2 tsp. salt
4 large carrots, cut into 1/4 inch thick slices
2 large celery stalks, cut into 1/4 inch thick slices
1 medium onion, diced
Rosemary Dumplings, recipe follows
1 14 1/2 oz. can chicken broth or homemade
1/4 tsp. ground black pepper
2 tbsps. all-purpose flour
1 cup milk
1 10 oz. pkg. frozen peas, thawed
rosemary sprigs and chopped fresh chives for garnish
2 cups water
In 8 quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add chicken, half at a time, sprinkling each batch with 1/4 teaspoon salt and cook 8 to 10 minutes, until lightly browned. Transfer to bowl.
In drippings in skillet, heat remaining 1 tablespoon oil and add carrots, celery, and onion and cook, stirring frequently, about 10 minutes, until browned and tender.
Meanwhile, prepare dumplings. Return chicken to Dutch oven; add broth, pepper and water. Heat to boiling on high heat.
Drop dumpling mixture by rounded tablespoons into Dutch oven to make 12 dumplings. Cover Dutch oven and reduce heat to low and simmer 15 minutes.
With slotted spoon, transfer dumplings, chicken, and vegetables to large shallow bowl, reserve broth in Dutch oven. In small bowl, beat flour with milk and whisk into broth.
Heat to boiling over high heat and boil, stirring, 1 minute, or until sauce thickens slightly. Add peas and heat through. Pour sauce over chicken and vegetables and garnish and serve.
Yields 6 servings.
Rosemary Dumplings:
In small bowl, mix 2 teaspoons baking powder, 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed, 1 cup all-purpose flour, and 1/2 teaspoon salt.
In cup, with fork, beat 1/2 cup milk with 1 large egg. Stir milk mixture into flour mixture just until blended. Shape and cook as directed above.
Yields 12 dumplings.
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Vegetables with Chicken and Rosemary Dumplings
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Category: Recipes
Prep Time: Cook Time: Total Time:
Vegetables with Chicken and Rosemary Dumplings
2 tbsps. vegetable oil
6 chicken breast halves, skin removed
1/2 tsp. salt
4 large carrots, cut into 1/4 inch thick slices
2 large celery stalks, cut into 1/4 inch thick slices
1 medium onion, diced
Rosemary Dumplings, recipe follows
1 14 1/2 oz. can chicken broth or homemade
1/4 tsp. ground black pepper
2 tbsps. all-purpose flour
1 cup milk
1 10 oz. pkg. frozen peas, thawed
rosemary sprigs and chopped fresh chives for garnish
2 cups water
In 8 quart Dutch oven, heat 1 tablespoon oil over medium-high heat. Add chicken, half at a time, sprinkling each batch with 1/4 teaspoon salt and cook 8 to 10 minutes, until lightly browned. Transfer to bowl.
In drippings in skillet, heat remaining 1 tablespoon oil and add carrots, celery, and onion and cook, stirring frequently, about 10 minutes, until browned and tender.
Meanwhile, prepare dumplings. Return chicken to Dutch oven; add broth, pepper and water. Heat to boiling on high heat.
Drop dumpling mixture by rounded tablespoons into Dutch oven to make 12 dumplings. Cover Dutch oven and reduce heat to low and simmer 15 minutes.
With slotted spoon, transfer dumplings, chicken, and vegetables to large shallow bowl, reserve broth in Dutch oven. In small bowl, beat flour with milk and whisk into broth.
Heat to boiling over high heat and boil, stirring, 1 minute, or until sauce thickens slightly. Add peas and heat through. Pour sauce over chicken and vegetables and garnish and serve.
Yields 6 servings.
Rosemary Dumplings:
In small bowl, mix 2 teaspoons baking powder, 1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed, 1 cup all-purpose flour, and 1/2 teaspoon salt.
In cup, with fork, beat 1/2 cup milk with 1 large egg. Stir milk mixture into flour mixture just until blended. Shape and cook as directed above.
Yields 12 dumplings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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