Chicken and Dumplings
- Preparing Time: -
- Total Time: -
- Served Person: Makes 6 servings
- 1 1/2 cups flour
- 1 teaspoon kosher salt
- 2 teaspoons baking powder
- 2 tablespoons olive oil
- 1 tablespoon sugar
- 1 bay leaf
- 4 cups low-sodium chicken broth
- kosher salt and freshly ground black pepper to taste
- 1/4 teaspoon turmeric
- fresh parsley
- 1 sprig thyme
- 1 3/4 cups heavy cream
- Carbohydrate 50 g(17%)
- Cholesterol 211 mg(70%)
- Fat 55 g(85%)
- Fiber 3 g(13%)
- Protein 39 g(78%)
- Saturated Fat 24 g(118%)
- Sodium 1335 mg(56%)
- Calories 852
Preparation 1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil. 2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside. 3. Add the onion to the pot and cook for 2 minutes. 4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. 5. Stir in the broth. 6. Return the chicken to the pot, cover, and simmer for 15 minutes. 7. Meanwhile, in a large bowl, combine the first five dumpling ingredients. 8. Add the cream and mix until just combined. 9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more. 10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley. TIPFor quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.
Preparation 1. In a wide, heavy pot with a tight-fitting lid, heat the olive oil. 2. Dredge the chicken pieces in the seasoned flour, then brown them in the oil over medium heat, about 2 minutes a side. Remove and set aside. 3. Add the onion to the pot and cook for 2 minutes. 4. Add the carrots, celery, bay leaf, thyme, turmeric, salt, and pepper and cook for 1 minute more. 5. Stir in the broth. 6. Return the chicken to the pot, cover, and simmer for 15 minutes. 7. Meanwhile, in a large bowl, combine the first five dumpling ingredients. 8. Add the cream and mix until just combined. 9. Drop about 12 heaping tablespoons of the dumpling mixture into the pot. Cover and simmer for 12 minutes more. 10. To serve, scoop the dumplings and chicken into bowls, then cover with broth. Garnish with the parsley. TIPFor quicker dumplings, mix 1 egg with 1/2 cup milk, then add the mixture to 1 1/2 cups Bisquick and stir to combine.
